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Posted: 10/8/2007 5:49:55 AM EDT
[#1]
1. You started too late. You should have put the rub on and then wrapped it in plastic and let it rest in the refrigerator for about 3 days.
2. You need to put it on the pit about 6 p.m. the night before. That way you can cook it for 18 hours at a low temp, to get it tender. 3. If it has a nice layer of fat on it, you won't need to mop anything but the drool off your chin when you cut into it. 4. The fat goes up. 5. Only listen to people from Texas. They know what they are talking about. |
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Posted: 10/8/2007 5:51:42 AM EDT
[#2]
 As mentioned above, you started too late. Go grill some burgers. |
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Posted: 10/8/2007 6:01:06 AM EDT
[#3]
How big of brisket? just the flat?
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Posted: 10/8/2007 6:01:50 AM EDT
[#4]
I don't leave the Rub on for 3 days--seems to make it taste more like Corned Beef when I do that--I just leave it on overnight.
Try rubbing a thin coat of Mustard on (sounds strange, but try it--the acidity of the mustard helps to keep the meat nice and tender), then putting your dry rub on it. Then cover it for 12-18 hrs, then smoke low and slow. Better to start with just the flat (until you learn), then go with the point also. Doesn't take much smoke--over the cooking time, a little bit goes a long way. AFARR OH, hell....forgot to add---DON'T get an "enhanced with up to 10%...." brisket. None of the stuff that has added fluid/seasoning, etc.... it WILL wind up tasting like Corned Beef!! |
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Posted: 10/8/2007 6:31:10 AM EDT
[#5]
12-14 hours from now I'll still be awake. My s moker won't maintain itself if I left it alone overnight, so that's out of the question for me.
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Posted: 10/8/2007 6:33:48 AM EDT
[#6]
I did a brisket a few weeks ago.
www.ar15.com/forums/topic.html?b=1&f=5&t=623048 On the smoker at 7am, done by 5pm. |
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Posted: 10/8/2007 6:41:31 AM EDT
[#7]
low and slow
make sure you have at least a 6 pack/hour alotted, 12 pack/hour if you expect any thirsty moochers to show up |
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Posted: 10/8/2007 6:52:47 AM EDT
[#8]
Here's my smoker...I'd like a bigger/better one some day but it gets the job done for now
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Posted: 10/8/2007 7:04:33 AM EDT
[#9]
Wanna upgrade to one of these:
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Posted: 10/8/2007 7:11:53 AM EDT
[#10]
Nah, not so much
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Posted: 10/8/2007 8:56:31 AM EDT
[#11]
Hey, I smoked some mac and cheese this weekend. It was pretty good. Seriously. |
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Posted: 10/8/2007 9:44:33 AM EDT
[#12]
Here's the beginning of a long journey...got a sixer of Sam Adams Honey Porter and one of Shafly Oatmeal Stout.
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Posted: 10/8/2007 10:18:34 AM EDT
[#13]
Go get yourself a corned beef brisket and huck it in the crock pot for 6 hours.
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Posted: 10/8/2007 10:23:57 AM EDT
[#14]
Won't get that wonderful smokey flavor though
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Posted: 10/8/2007 10:27:40 AM EDT
[#15]
BOOKMARKED! |
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Posted: 10/8/2007 12:28:33 PM EDT
[#16]
whatcha gonna drink the other 14 hours? |
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Posted: 10/9/2007 7:02:29 AM EDT
[#17]
How did it turn out?
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