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Originally posted by Wheelz:
True Texas brisket is smoked with mesquite. It gets bitter quick so be careful.

Actually, Arkansas... I'd say it's more Oak in Texas than Hickory, certain Pecan in a lot of the state and Hickory is there, but they do love Mesquite in West Texas, only thing that grows there
You can burn corrugated cardboard with it IMHO,or fresh pine needles might make a welcome change.

Use the trunk,if it has plenty of sap.

It won't have any effect.

I've heard that Dollar store ketchup,is better with it than branded[probably just a rumor]

When it finishes,I'd be sure the "drugstore cowboys" were wearing their hightop aerobic shoes,rather than "manly footwear" ,when I raved how it was the best brisket I ever tasted.

Out there in Plano,you aren't far from Bill and Barb Milroy -the Texas RibRangers,one of the great comp teams of all time.

Find their rubs and sauces,all over your area.

You sure won't want to mention a Cookshack person cooked that way. Eeker

Just a couple of thoughts.
Last edited by tom
Just a thought, about folks that try something twice.

There are places that might finely shred a pork shoulder,fat,skin,and all.

They might place it in a sauce pan,add an equal amount of sauce,and simmer for 2-3 hrs.

The forum tries not to guide folks in that direction,if they are seeking fine pulled pork.

If it works for their family ,and that is their goal-that's a good thing.

Smokin' and I like to cook, like a judge might think.

If we try to help someone experience a new product,we'd like them to experience it as history/folklore,other diners,food columnists,etc. have raved about the taste and texture.

That is sort of the goal of the forum.

Pork ,beef,and poultry,probably ought to taste like their name.

Judges think losing the piece of meat in deep sauce,might mean the cook was afraid for them to actually experience the meat.

Yes,there are some things many of us are served,and if we prefer not to taste them-we may drown them in ketchup. Eeker

Probably many of us have seen a slice of beef tenderloin,or bone- in dry aged prime rib,the cook cooks to the stage of shoe leather,because that is the way they like it.

They may repeat it that way all their life.

That might not be the way the chef,at a fine restaurant,would want diners to remember ,what fine beef would taste like.

If they brought their boss,that had a history of dining on the best briskets,all over the Southwest,they might like it to resemble what he usually seeks out.

Now my granny was a wonderful human being,and cooked many things well.

Several generations have raved about the fine comfort food she shared with the family.

....and then there was her meatloaf. Roll Eyes

The same generations still mention that, as the low point in their dining life,even though we all quietly consumed our portion.

And yes,she repeated it more than we care to mention.

Just a couple of thoughts.
great name for this post. this is an incredible brisket recipe. actually it is an unbelievable brisket recipe. it is unbelievable that someone did all this to a brisket when they actually had a working smoker in the backyard. what happened? couldn't find the crock-pot? alto-sham broke? i know it is not politically correct or fashionable to say anything that could possibly insult anyone but i was sure this was all a goof. this recipe must anger the beef gods.
Originally posted by Budge:
Smokin's modification:<br /><br />Cook it to 165, add the sauce then foil. Leave a temp probe in it. Pull it out when the temp hit 190 to 195.


I assume you meant to leave the temperature on the CookShack set to 225 during this step, right?

Hey it's not my recipe and I will say that I've never used/done this recipe.

As he didn't say different I'd assume the temp stays the same.

The original post just wasn't clear in that point.

As for deleting it from the top. Not gonna happen. This has over 90 responses so it's easily the most discussed topic about brisket, so it stays. The original winner was from 2000, almost 10 years ago and posted 5 years ago. It's here to stay.

While the traditional cooks here of us don't like or recommend this recipes, that fact that a number of users HAVE tried it and liked it, it is just a good example of "different"

It works for some, but as we've said many times, we can teach you to do better.

My first Brisket and only 6th cooking on the new and 1st smoker.
I have to admit that I was VERY skeptical using coke in a recipe!
So I used a whole flat and I didn't trim much of the fat side and cooked it fat up looking for that soak in effect. I cooked it at 225 for 7 hours and it hit 185 so I foiled it and put on the finishing sauce. Then left it in the CS for 4 hours, not by choice, and it was warm but no longer hot.
Tastey but dry?
I was impressed with the end result but know that there must be a way to get the flavor without adding a coke! It gave it a funky chemically taste that I get from old flat coke. Any ideas?

BTW, Thank you to all of you for the great stuff you've all taking so much time writing.
Originally posted by winetogo:
Any ideas?

Yes, and don't mean to be flip about it, but don't go with this recipe. Brisket is beef and the smoker you have will do a great job on it. If you read above, Tom and I both aren't fans of this recipe, but plenty of people seem to like it.

I think the coke is ok, but the Orange juice is wrong

Simple rub, etc

Follow Brisket 101.

If you want, start a new thread and we can help answer any questions.
OK, I've now done two briskets: one with this recipe and one with just a simple rub following the Brisket 101. Here's my take.

My family LOVED this recipe. I thought it was very good, too. However, I can fully except the criticism that this recipe could be accomplished just as easily in an oven or a crock pot. You can smell the smoke, but you probably won't be able to taste it.

As for the Coke, use real Coke and not Diet or the Zero stuff. My guess is that even if you did use real Coke, something else is causing your chemical taste. Several brisket recipes call for Coke. Just my $0.02.

My second brisket was done the traditional "CookShack" way. The meat was not as moist, but the smoke flavor was excellent. I foiled from 165 to 201, then FTC'ed it for 3 hours. Unfortunately I did not get any bark or a smoke ring (even though I used a charcoal brickette). I served it with CookShack Spicy BBQ sauce on the side. My family loved it, too. But they want to know when I'm going to make the other recipe again. Oh well.

So I have a compromise. Next time, I'm going to split my brisket at 165, but this recipe on one half and leave the other alone. Then I should have some of both. OR I could just make the brisket the traditional way and serve the sauce from this recipe on the side along with BBQ sauce. Best of both worlds!
Budge -- I don't think anyone here is trying to sway you one way or the other. If you like it, the family & friends like it, then that's the way to do it. Wink Whatever floats your boat. You're not cooking for anyone on this forum!

Everyone has to learn to live with constructive criticism. Destructive criticism doesn't belong on the forum. Wink

Have a good one!!! Big Grin
Like wheels says,we have two, sorta goals here.

The first ,being you can produce the product that suits you and your family.

It makes no difference,if your crowd has never tasted "product A",or ever will.

If you think tofu,makes the best bbq-good.

Easily the most important!

The other would be to allow folks to produce what might be considered "traditional BBQ"

On the comp circuit,we are judged on a point system,that allows us to rise up the levels of invitationals,etc so we kinda are competing on a level playing field.

Town,county,region,state,etc and we are hoping to rise up that ladder.

A judge in Fl-Kansas-Tn-NC-Ok-Al-Tx all knew what was comparable quality product.

The judges go to school,and they can be monitored and graded.

We suggest new comp cooks go to judging school.

That way,the new cook may be producing the best "watermelon" in his neighborhood,but the OBJECT is to produce the finest" cantelope-or English cucumbers". Eeker Red Face

Thus, when the forum is trying to allow folks to produce what is generally accepted as the best product,over the bbq cooking community.

We might point in that direction.

I'm sure that there are folks that can produce a fine "chicken fried tofu",but there is a frying joint, near Smokin's home ,that produces the "greatest fried chicken".

Fans of "great fried chicken" probably want our tips on how to replicate this, for their friends.

Of course,there are other forums that abound,that assist in producing alternatives to traditional bbq.

I guess we will try to steer folks to what bbq can taste like and Cookshack produces,and gracefully allow the popularity of crockpots,steamers,and stovetop instant smokers, in the microwave, to keep supplying the quick dishes that make the church socials.

Just my $0.02
Oh My God!!! This brisket is excellent!!! Was going to take some to a party, but guess what!!! It's staying home!!

While not the same as a "Taditional" brisket, the flavor far exceeded my expectation and would highly reccommend this recipe to anyone. Cinnamon & Coke....Unbelievable!!
I can see a tear in the corner of Tom's eye. This method turns out pretty well, but try the traditional method next time as a comparison.

Once you know traditional, you can go from there or not, your choice. I started with this recipe and have now done traditional a few times and really like it better.

With either method, Cookshack turns out nice product. The cut of meat might determine which method to use. The method you tried might help a "select" brisket turn out better. The traditional turns out a great "choice" cut.
Last edited by pags
Like Pags says,it is what you are trying to accomplish.

We have a couple of goals with the forum.

If the goal is for you to cook "something" and it pleases you and your family,that is a good thing.

On the other hand,if the goal is to cook a particular product, that experienced diners/cooks recognize as a quality example of that type cooking-we attempt to get the cook there,also.

Many folks,hope both goals can be met.

The first thing that new comp cooks are told is"go to judging school,so you know what the product tastes like and how it should be prepared".

I might be getting ready to enter the local grilling contest ,down at the VFW in central California for their local traditional BBQ.

It is the city of Santa Maria.

I fix grilled corn on the cob for the neighborhood,every Saturday and they all rave about it.

That Saturday ,I proudly take my usual entry down to the VFW hall and set it on the display table.

Man,that is one great looking platter of fresh grilled sweet corn!

I look at the other entries and darned if they don't all enter Santa Maria BBQ?

The cut of meat called for in an authentic Santa Maria Barbecue is a 3-inch thick cut of boneless top sirloin weighing 3 to 4 pounds. If that is a bit more meat than you need, there is another cut of sirloin that works well, the tri-tip. The tri-tip has become the most popular cut for family barbecues in the region. It weighs only about 1 1/2 to 2 pounds, a far better size for a small family. See also: History of the tri-tip.

The traditional combination of side dishes consists of pinquito beans, macaroni and cheese, tossed green salad, toasted sweet French bread, salsa, coffee, and a simple dessert. The pinquito bean, a small pink bean that retains its firm texture even after long slow cooking, is unique to the Santa Maria Valley, as is the red oak.

Hmmm. Red Face
Figured if you were going to drive 3,000 miles, I could drive 300. Cool

I agree with you about the traditional way of doing the brisket. It's great. Fortunately, I've found a place with "choice" cut, full packers. But what if someone only has a "select" cut, flat brisket? We know it'll be dry using the traditional method. Does the "pot roast" method (for lack of a better term) make sense in this situation?
Originally posted by Pags:
Figured if you were going to drive 3,000 miles, I could drive 300. Cool

I agree with you about the traditional way of doing the brisket. It's great. Fortunately, I've found a place with "choice" cut, full packers. But what if someone only has a "select" cut, flat brisket? We know it'll be dry using the traditional method. Does the "pot roast" method (for lack of a better term) make sense in this situation?

IMO, no! But real pot roast, or better yet corned beef or pastrami would work well. Pags, you need to do some pastrami.
Most experienced cooks would agree with Todd.

Yes,many folks really want to cook a brisket-so what do they do?

Some would say it is like you heard how great a free range bluefoot chicken is,but all you can find is a 10 year old banty rooster. Eeker

Can you make it as good? NO!

Can you cook it?


I'd say first,make a REAL effort to find packers.

Find a friend and order a case.

There will be around five and they freeze for a year,or two in cryovac.

Call around to your wallyworlds and see who has packers,or will order a case.

Wally will have whatever comes from their distribution center.

If they get choice,or CAB s,they toss them in with the select.

They often can't sell packers and they wind up closing the case out for $0.99/lb.

At that price you can make burgers,stews,chili,pot roast,enchiladas,tacos,etc

The grading process is not real accurate on packers,so look thru the box/pile.

Find a heavy,thick,consistent,square flat.

Look for interspersed fat,and a limber flat that will bend easily.

Call independent markets and see if they will order a case.

If it is worst case,and folks won't make the effort-we have threads on cooking flats-so I won't go into them here.
As to the pot roast,that is where we see flats sliced up into the neat, lean, three lb pieces.

The points get tossed into the grinder,for burgers.

Nice little grandmothers, up east, can make New England Boiled Dinner, for after church, for the family.

Add a few carrots,a couple of potatoes,an onion and cook until fall apart tender.

Some of her homemade rolls,a little fruit salad,and her famous apple pie.

The kids will love it and she even has a little leftover for Monday lunch.
MERRY CHRISTMAS EVERYONE!!!!!!!!!!!!!!!!!!!!

Smokin I'm so glad you left this post HOT, I just cooked a real nice brisket, took it to Xmas and now I have no meat leftover for sandwiches??? I followed this recipt to a tee but at the end as I was cooking a day early as our weather here seems to be screwing up everything I finished the brisket in the foil then wraped it in a big towel and into the cooler with the thermometer still attached. It was still 105 degrees the next morning, at 93 degrees I pulled it for slicing, OMG! It went into a crock pot with beef conseme just to stay warm and it was the hit of the meal!!!!

Thank you so much onesharpbroadhead!!! This is a killer recipt!!!!!

You make me look so good!!!!!

Like cal says.
Just one other thought is that besides many fine Q cooks,Iowa has several fine brisket cooks.

Some of them may feel this is much closer to a chinese pot roast than what brisket would be like.

Just encouraging you to try some more traditional techniques, the CS was designed for, and finding the real potential as a comparison to please the friends and family.

You might be pleasantly suprised.

Keep cooking and let us hear .
This is Aaron Brooks, I created this recipe.

While I agree that this recipe in not "Traditional" I did not make it to be "Traditional"

I actually created it, sitting at my desk at work while trying to think of different ingredient combinations that might go well with brisket.

I still have and use the Cookshack that I won for the recipe in 2001. As a matter of fact I am cooking a beef brisket in the smoker the "Traditional" way now.

I love to cook and have alawys had fun cooking!

I now own a catering company and still receive great reviews on my brisket when I serve it.

If anyone has any questions regarding the recipe feel free to ask.

Welcome back Aaron. 7 years later you can see it's VERY well liked, so thanks for dropping back in.

I think the comments about it not being traditional aren't a hit on your recipe as much as people trying to use it as a fix when they don't know how to do brisket.

It's a winner (figuratively and literally) so it's posted here and there's a LOT of people liking it.

Congrats again, on the smoker.

Now what's your next wiining recipe? Wink
As normal when I cook something for the first time I go to trusted sources to learn what, how and things to look out for. Not only was this my first brisket ever it was my third ever effort with my new SM045 (salmon and country style ribs prior), so I came to this site. Well this recipe turned out excellent. My wife, the self proclaimed brisket expert (she does make a great brisket in the oven) said no way I could match her old family recipe. She happily admitted it was as good or better than hers. I wanted to pass my compliment on to everyone in this post for their insight and suggestions; to AC&C for his recipe; to onesharpbroadhead for posting the recipe and to smokinokie, Tom, pats and others for the discussions. I learned a lot from them as the information was excellent. You guys know your Q!
I was a little stumped with the discussion about this recipe versus traditional as to which to use. Since I could not find readily any information on the rubs used for a traditional smoked brisket I went with this one. I would like to know what rubs you Q gurus use for a traditional brisket.

Thanks again for the great information. My success on my first brisket is a testimony to this excellent forum.

You guys rock! Excuse my typos.

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