Another Brisket

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oompappy

Sous Chef
Joined
Apr 30, 2005
Messages
665
Location
Finger Lakes NY
Since there seems to be some Briskets being cooked last week and this weekend I figured I'd share this one I did this week.
This is a method I learned in the Texas Hill Country over 25 years ago.
I do it fat side Up and never foil wrap unless I need to hold it more than an hour.

Coat with Rub

Put it on Pit

7 Hours

At two thirds of the way through the cook (estimated at 15 hrs total)
I lay the brisket in a foil pan to collect fat, add about half a can of beer
and squeeze half a sweet Orange over the top. I use this to baste for
the remaining cook time. The orange peel makes a great mopping tool.

10 Hours

12 Hours

15 Hours REST

Slices







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Chris Finney said:
Buck up little soldier, you'll get it.
Maybe you should try Raichlen's method for cooking it on the kettle. Maybe that would work for you.

I tried Raichlen's method this weekend. (almost) :) I cooked it on my WSM on the bottom rack with 2 butts on the top. I foiled it at 5 hrs. at 160*, and pulled it at 187* at 8 hrs. I let it rest 2 hrs.
It had a good smoke ring, and tasted really good (the rub is great) but it was just over the line as far as dryness.
 
I made a chille with some of the left overs tonight. You could still taste the rub. My wife and I liked it, but my 17 yr. old son didn't care for the cubed meat instead of ground.
 
Chris Finney said:
Kids huh?!?!?
Did you tell him "that's how they do it in Tejas" :)

I sure did. And it would have worked before he had aquired all knowledge of the universe. :grin:
 
Hey cap I thought it would be fun to read this thread to my son. He has a message for you son. He says" Tell that kid that people that think they know it all annoy the crap out of those of us that really do." #-o
I know he is his mothers, I was there when he was born. There has never been a dna test thopugh to implicate me. :^o
 
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