BBQ Brisket Tips

[rpm]

Just use a brown sugar based rub and cook with moist heat. Fat side toward the heat. I recommend using mesquite or a fruit wood. But, moist heat is the key.

[YUCCA]

comin down to have dmax cook me something

[airbumba]

Originally posted by AWMac
1.  Watch neighbour like DMax slave over meat and grill.

2.  Call above said neighbour on phone.

3.  Jump the fence.

4. Obtain possession of mention meat.

5.  Repeat step 3.

6.  Quickly retreat into thy humble abode.

My dog has had the same idea for years, only he hasn't learned how to dial a phone.

[FUNKED1]

Dammit you sum*****es now I have to go to Roderick's tonight.
I am picky about smoked brisket.  So many places @#$@ it up.

[GtoRA2]

FUNKED1
 were is this brisket place you speak of?  Armidioes is hit or miss.

[Toad]

Originally posted by rpm
Fat side toward the heat.  

First time I've seen that suggestion.

[FUNKED1]

Originally posted by GtoRA2
FUNKED1
 were is this brisket place you speak of?  Armidioes is hit or miss.

rodericksbbq.com

Hacienda exit, Hacienda S, R Stoneridge, L Gibraltar.

I think Armadillo Willy's has good meat usually, but their sides are ass, and you can't get the meat without 3 sides.

[Silat]

Originally posted by DMax
Couple of folks were curious as to how to produce a decent Texas Smoked Beef Brisket so I thought this would be the best place to discuss the subject. Feel free to jump in if you have a question or a tip to offer.




DmdMax

I like mine rubbed hvy. take the bark and chop it up to toss into the pulled pork
If you are using pork butts then you want to cook to internal of at least 195. That is when the collegens and tissues break down so that it can be pulled. Wrap it in foil then in towels in a ice chest with no ice. They can sit that way for up to 4 hours. Then have your guests help you pull the pig.
Many tests have shown that you can cook the butts at a much higher temp with no loss of quality. Last batch I cooked 6 @ 8lb butts at 300 and they came out perfect in much less time.
I prefer a mustard vinegar sauce . Cole slaw and a good bun. Put it all together and heaven on earth.

Go here for cooking and fire suggestions http://www.virtualweberbullet.com/

Ask away if you have any questions as I am knowledgable.

[Max]

Ahhh HAH! Another foil wrapper comes outta the closet.  Foil wrapping seems to be a topic of much contention on any Que forum I've seen.

DmdMax

[Max]

Originally posted by Silat


Ask away if you have any questions as I am knowledgable.

Lew what kind of smoke rig do ya use? Which would you prefer with pork? I've become a big fan of apple with pork; pecan with beef.

Max

[JB35]

well what i have found out is after giving it a smoke ring , wrapping it in foil lets it finish cooking in its juices for an even better taste with tenderness

[rpm]

I have yet to see a good BBQ joint that says "We're famous for our aluminum foil."

Brown sugar rub, good wood and low moist heat. That's all the secret to a good tasting brisket. David Wade had a recipe for rock salt prime rib that was excellent. I've often thought it would be great for a brisket, but it wouldn't be smoked.

[slimm50]

Originally posted by DMax

The Prep-  Season it with salt & pepper.

Any questions, holler.

DmdMax

Does it matter what kind of salt or how much? You've already got Kosher salt (along with pepper) in the rub.

[Max]

I like Kosher Salt for all BBQ and my preference is to apply a light S&P before shaking on the rub. If you're watching Sodium intake, leave it off.

DmdMax

[GtoRA2]

Rock salt Prime rib is awsome!