brisket help

Discussion in 'Beef' started by lucky1019, May 22, 2012.

  1. I'm kinda new to the brisket and have done a few..I have done a 5, 7, and 10 pound. I love the flavor of mine but its a lil tougher than I want. How can I fix this? And any advice on doing my 1st pork shoulder?
  2. You probaby need to reveal how you did your briskets so comments can be made to your method in an attempt to help.  Without the info, I would recommend apply a nice rub you like, go low and slow 200* to 250*, wrap in heavy duty alum foil at 160*, and cook until 190*.  Go by temp - not time.  I recommend planning for 2 hrs per lb and adding 2 hrs to the total for a fudge factor.  If it gets done before you're ready wrap in in foil and a towel and hold it in a cooler until you are ready to serve.  There are plenty of variables ...and recipes here on the site and on the 'net to help.
  3. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    [​IMG]   ,  we need to see the equipment and the process[​IMG]   Pics  [​IMG]
  4. I recommend the recipe for the Renowned Mr Brown.  The recipe can be found here or elswhere on the 'net.  It's a very good, classic way to do Pulled Pork.
  5. miamirick

    miamirick Master of the Pit OTBS Member SMF Premier Member

     i think that recipe is from the "smoke and spice" book by the jamesons   very good book for learning!
  6. I have the taste that I'm looking for but its the tenderness I'm trying to get. After looking around here, I guess I'm not cooking long enough and no rest. I've been cooking for 6-8 hrs around 225..I will look up that recipe also.
  7. No1 rule of low and slow: Cook to internal temp...not time.  It's ready when it's ready.  That 10 pounder might be an overnighter candidate. Sounds like you are on your way to some good BBQ.

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