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The beginner's foolproof guide to perfect brisket every time I've read, in more than one discussion, that one of the secrets supposedly used by brisket maestros in texas is to slather the meat with a thin coating of mustard and pickle juice, then apply the rub (the exact ingredients being open to speculation.) but in all the discussions i've seen, no. I was asked by a beginner to smoking brisket how i smoke my brisket, so i thought i'd make a how to guide and share my method with those of you who are new to smoking brisket that need some confidence

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Maybe you have ruined a brisket or two and are scared to try again. I used mostly oak wood with a couple of logs of mesquite for that texas flavor A few weeks back someone gave me a brisket that they were no longer planning to cook, during the time they had it they stored it in a deep freeze (i'm assuming a chest type freezer, they specifically said deep freeze leading me to think something more than your average kitchen freezer)

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I tried some brisket points last week and in an effort to get max bark, did not wrap or pan

I got the bark i wanted but it came out a tad dry Saw a youtube video where the author praised using a covered aluminum pan instead of wrapping His brisket looked great and jiggled like jello, but. 8:00 put the brisket and diced fat trimmings into the smoker 1:00 to 2:00 place in the foil boat, baste with rendered tallow/fat and cover (not tight against the brisket) and back in the smoker….

I recently made a texas style brisket and it turned out phenomenal, i smoked it at 225 for about 13 hours on a 10 pound brisket and everyone was happy to say the least This weekend we are getting together and my dad is smoking a pork shoulder and i said i would do the. Does anyone have a good recommendation for a container to use when brining a brisket What i've been doing is just putting it in a giant ziploc bag, which works, but also means i spend a week living in fear that i'll open the fridge and see that sticky brine water has leaked all over the place.

Got some friends coming over next week and i won’t have time to cook a whole brisket so i was thinking of separating the point and flat and if i had time cooking up the point for burnt ends

Plan on eating at 6 so i’d have from noon to six to cook Enough time or don’t bother Gonna throw some wings on there too for a little app to eat. I have been cooking briskets (6 lb) at 250* full dry rub both sides of brisket.

2 hrs cook time exposed. Then 3.5 hours wraped in foil until internal temp is 180* I think you waste alot of time and money going any longer at lower temps Yes, there are other ways of cooking brisket besides smokin' them

Here i'm grilling a small dexter brisket (about 3 lbs) on a santa maria open fire pit