Brisket HElP Please

Discussion in 'Beef' started by rhino55, Jan 7, 2014.

  1. rhino55

    rhino55 Newbie

    I want to smoke  a brisket for this Sunday's football game.  Should I bring or not?  Any suggestions on a good recipe.
     
  2. little smokey

    little smokey Smoking Fanatic

    Did my first full packer recently and here is what happened.

    Got a 12lber and based on past experiences with just doing flats, I know longer use a regular rub Just salt and pepper 50/50.  That bark becomes this nice salty bit of awesomeness, by itself it is salty but when that flat is sliced it is just awesome.

    Based on lots of questions asked I smoked it until about 165 and separated the point and the flat which was really easy at that point.  I put the flat back in the smoker after adding some more S&P in the area the point was connected and took her to 195.  I rested it in a cooler for two hours then sliced her into the best sandwiches I ever had and my father in-law ruined by putting ketchup on it.   

    When the point was removed from the flat I chopped into one inch cubes, sauced it, sprinkled with rub and put it back in the smoker for another almost two hours with occasional stirring and adding of rub.  

    I will always do it the same  way from now on because I can't ask for anything better in my opinion.  My guests were WOWed by the burnt ends and loved the brisket sammies also.

    Total smoke time was about 21 hours at 235-245 in my MES using the AMZNPS with a fully tray of Pitmasters choice.
     
  3. little smokey

    little smokey Smoking Fanatic

    OH just got your question about whether to brine or not, the spelling error lost me.  I would not brine myself I just don't see a need, my brisket was juicy and flavorful without it.
     

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