Great recipe! I have tried many different recipes, but this one took the cake! I mixed some different spices and made more sauce...great! Thanks for sharing.
Smoked my brisket this last night with this recipe and it was a hit today, Merry christmas to all!!
I tried my 1st brisket on my smokette using this recipe and it was very good.
11.5# packer cut; put on at 11 pm at 180*; at 8 am turned up to 225*. At 2 it hit 170* and I took it out and put the finishing sauce on it (I let this cool some so it would brush on better) double wrapped in foil and back in. Took it out at 4:30 pm when it hit 195* and wrapped it in a towel and into a cooler for 2 1/2 hours............there were no left overs!
11.5# packer cut; put on at 11 pm at 180*; at 8 am turned up to 225*. At 2 it hit 170* and I took it out and put the finishing sauce on it (I let this cool some so it would brush on better) double wrapped in foil and back in. Took it out at 4:30 pm when it hit 195* and wrapped it in a towel and into a cooler for 2 1/2 hours............there were no left overs!
I used this recipe over the weekend and it turned out great. I found a 14 pound brisket at a local store that took 19 hours to reach 195.
I did not use the finishing sauce. I wrapped the brisket in foil and placed it in a cooler and brought it over to a party. The brisket was a hit it was gone in about 20 min.
I did not use the finishing sauce. I wrapped the brisket in foil and placed it in a cooler and brought it over to a party. The brisket was a hit it was gone in about 20 min.
I'm smoking my first brisket using this recipe also. The brisket is currently resting in the marinade.
I went to 2 markets with one not carrying briskets and the second not carrying anything larger than a four pounder. In addition, Super Walmart was out of stock, and Costco has stopped carrying it altogether (health prone Californians prefer tri tip since it's leaner than the brisket). Finally, at my 5th stop (a local butcher) I was able to pick up a 6.5 lb flat, partially trimmed. It was the largest they had.
Since it's small, I plan on getting up at 6:00 am, draining the marinade, putting on the rub, and placing it in my Elite. When it reaches 170*, I'll foil, put in the finishing sauce(since it was trimmed, I thought the sauce would help keep it moist) and place it back in the smoker. At 195* I'll wrap it in a towel, and place it in a cooler for 2-3 hours.
I've read so much about the brisket in the forum that I'm really looking to this experience. I've invited some close friends over for the "experiment". They've volunteered to be guinea pigs and can roll with the punch. Hopefully, I won't have to throw hot dogs on the grill.
I went to 2 markets with one not carrying briskets and the second not carrying anything larger than a four pounder. In addition, Super Walmart was out of stock, and Costco has stopped carrying it altogether (health prone Californians prefer tri tip since it's leaner than the brisket). Finally, at my 5th stop (a local butcher) I was able to pick up a 6.5 lb flat, partially trimmed. It was the largest they had.
Since it's small, I plan on getting up at 6:00 am, draining the marinade, putting on the rub, and placing it in my Elite. When it reaches 170*, I'll foil, put in the finishing sauce(since it was trimmed, I thought the sauce would help keep it moist) and place it back in the smoker. At 195* I'll wrap it in a towel, and place it in a cooler for 2-3 hours.
I've read so much about the brisket in the forum that I'm really looking to this experience. I've invited some close friends over for the "experiment". They've volunteered to be guinea pigs and can roll with the punch. Hopefully, I won't have to throw hot dogs on the grill.
Just a thought,would be after you use this "contest" winner,go ahead and cook a packer,like these Cookshacks were originally built to do.
Then, see if folks don't really like the brisket that folks in the SW are famous for.
Real brisket,to folks that have eaten it,is a world of difference.
Just a thought.
Then, see if folks don't really like the brisket that folks in the SW are famous for.
Real brisket,to folks that have eaten it,is a world of difference.
Just a thought.
Sounds good. I probably should have tried that first, but I read some of these threads and get caught up in it. Can't seem to help myself. 
Just had the brisket dinner with the contest recipe. It was very good. A little dry. A little salty. The good merlot went well with it.
It was not like the brisket I've had in Texas. So, you're right on Tom. I'll try the packer with the basic 101 recipe next. Problem is finding a packer out here as I previously mentioned. I'll check Super Walmart when they're back in stock.
It was not like the brisket I've had in Texas. So, you're right on Tom. I'll try the packer with the basic 101 recipe next. Problem is finding a packer out here as I previously mentioned. I'll check Super Walmart when they're back in stock.
Tom and I are pretty traditional Brisket cooks; can't imagine Tom between you and me how many 1,000's we've cooked.
This recipe to me is "different". It'll work, it's pretty simple, but it's not a traditional brisket. Don't get me wrong, if someone says they want something different for their brisket, I'll point them here to try it, as so many people like it.
My favorite brisket is to season it like I would a steak, cook it to finish and eat it without foil never having touched it. But, I've cooked a few...
This recipe to me is "different". It'll work, it's pretty simple, but it's not a traditional brisket. Don't get me wrong, if someone says they want something different for their brisket, I'll point them here to try it, as so many people like it.
My favorite brisket is to season it like I would a steak, cook it to finish and eat it without foil never having touched it. But, I've cooked a few...
Smoking some more jerky today. It may be awhile before I can get to that brisket SmokinOkie. I'm having rotator cuff surgery Weds. 
Yep,like Smokin' says,this "contest winner" can make an edible meal.
Do we know how many contestants,what the criteria was,the quality/knowledge of the judge.
Did the other cooks turn in something bad,or maybe they turned in a good brisket,and the judge was seeking a polynesian pot roast.
yes,it could be juicy and fruity and fall apart, to be served over sticky rice.
Every time I see people rave about this "winner",I wonder if they have had a good brisket,or wanted one..
The reason Donna's family developed these cookers was to turn out a fine beef brisket,and it does.
I'd hate to see the forum family never bother to learn to cook a good packer.
Well,just my $0.02
Do we know how many contestants,what the criteria was,the quality/knowledge of the judge.
Did the other cooks turn in something bad,or maybe they turned in a good brisket,and the judge was seeking a polynesian pot roast.
yes,it could be juicy and fruity and fall apart, to be served over sticky rice.
Every time I see people rave about this "winner",I wonder if they have had a good brisket,or wanted one..
The reason Donna's family developed these cookers was to turn out a fine beef brisket,and it does.
I'd hate to see the forum family never bother to learn to cook a good packer.
Well,just my $0.02
This is and incredible recipe. I was doing a brisket and a turkey in my double barrel stick smoker. The brisket went in first for 4 hrs @ 225*. The brisket reached 160* by the end of 4 hrs and the turkey needed to go in at 325*. I wrapped the brisket in a tin foil pan with the finishing sauce and cranked the smoker up to 324*. In another 3 hrs. it registered 190* and was removed to the cooler until the turkey joined it in another 1 1/2 hrs. The dinner started some 4 hrs later and both turkey and brisket were still hot. Best brisket, ever. Well done but not falling apart on cutting. Rave reviews form the diners on bot the turkey (a la smokin's 101) and the brisket by this recipe. Here are few pics of the brisket. the first after initial cooking ready to be wrapped and the other tow of the finished product. Thanks for the recipe.
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Missed one.
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guys i want to try this recipe on my cookshack. ive only had it about 3 weeks.
i do most of my shopping at costco. i am new to bbq.
the briskets they sell there i have no idea if they are flats or packers? one side is all fat
i do most of my shopping at costco. i am new to bbq.
the briskets they sell there i have no idea if they are flats or packers? one side is all fat
quote:Originally posted by Luisfc1972:
the briskets they sell there i have no idea if they are flats or packers? one side is all fat
Just ask the meat manager.
If he doesn't know, the look at the weight. 3 or 4 lbs will be a flat; 7 or more likely a small packer. If you can find 10 lbs or more get that.
Look for a piece of meat with a consistent thickness. Many will taper off into a very thing cut and that will just try out..
I am doing this recipe as I type. This is only my 2nd brisket in my 08. I have not been able to get off the ribs and the butts. I do have my doubts about this though. I am doing everthing to a "T" recipe wise. The marinade did not taste real good. IMO. So we will see how it turns out. I will update. Hope it turns out well.
Derek,
Enough people have like it, it's a very popular recipe. Do it once, you can always adjust.
Tom and I are pretty much on record, we don't like the recipe, it's just not brisket to us Beef guys. Too many different flavors.
After this, if you need help, just ask.
Enough people have like it, it's a very popular recipe. Do it once, you can always adjust.
Tom and I are pretty much on record, we don't like the recipe, it's just not brisket to us Beef guys. Too many different flavors.
After this, if you need help, just ask.
Sorry for the delay on getting back to my results. I forgot. The Brisket turned out very good. The only thing I changed was the rub. I just used more flavors that I like, Onion Powder, Cumin, stuff like that. All and all I am very pleased with the recipe and will be using it again.
Hello y'all. I'm trying this recipe for the first time tomorrow. I have hickory, pecan, cherry, and alder wood. Which should I use with this recipe and how many ounces would you recommend? I have a Smokette Essential. Thanks.
Go with either hickory, pecan or cherry. Unless you are a well seasoned vet of BBQ no one will be able to tell the difference anyway.
Use the alder for fish.
True Texas brisket is smoked with mesquite. It gets bitter quick so be careful.
That's my $0.02.
Use the alder for fish.
True Texas brisket is smoked with mesquite. It gets bitter quick so be careful.
That's my $0.02.