Brisket Help

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

ddog27

Sous Chef
Joined
Mar 16, 2005
Messages
544
Location
Queen Creek, AZ
I was just informed that there is going to be an Arizona State BBQ Championship in September and it will be a qualifier for the Royal and the Jack. So far I have done two contests, one with just ribs and another with ribs and chicken. This one is a four meat contest. I need help with my brisket! I have never been able to make a brisket that makes me stand back and say wow. So what tips, recipes or things I need to try can you guys tell me? Please help!
 
ddog27 said:
I was just informed that there is going to be an Arizona State BBQ Championship in September and it will be a qualifier for the Royal and the Jack. So far I have done two contests, one with just ribs and another with ribs and chicken. This one is a four meat contest. I need help with my brisket! I have never been able to make a brisket that makes me stand back and say wow. So what tips, recipes or things I need to try can you guys tell me? Please help!

Practice, practice, practice!!! Buy a brisket that has a good fat cap and it not overly trimmed. It's hard to find flats that are not overly trimmed so I normally opt to purchase a packer and separate them myself. I cook my briskets fat side up, others do them fat side down. I've tried them both ways and prefer fat up. I keep my temps in the 240-260 range and foil when the internal temp reads between 160*-165* (if you prefer you can add liquid at this point, I don't). Continue to cook until the internal temp reaches 190*, place wrapped in towels and in a cooler for at least an hour, preferably 2. Unwrap from foil and let cool for at least 30 minutes before slicing. Hope this helps.
 
The few briskets that I have done, I've done just like Larry said. If you have time to practice, keep trying them for the next couple of weeks. I add a little beef broth when I foil them. Try using KC Masterpiece BBQ Seasoning as a rub and tweak it from there. You might also want to try Wolfe Rub. I think it might taste dandy on a brisket.
 
Nick Prochilo said:
The few briskets that I have done, I've done just like Larry said. If you have time to practice, keep trying them for the next couple of weeks. I add a little beef broth when I foil them. Try using KC Masterpiece BBQ Seasoning as a rub and tweak it from there. You might also want to try Wolfe Rub. I think it might taste dandy on a brisket.

I use Wolfe Rub on briskets and it is indeed dandy!!! It'll give you a very nice sweet spicy bark on the meat.
 
Back
Top Bottom