Hey Texans! BBQ Brisket question.

[rflnomad]

This will get peoples attention!
I am a self proclaimed BBQ addict with NO desire to go to rehab.
I smoke a lot of ribs, pork roasts and chickens, but never a brisket. I have heard from people that swear in Texas it is King. So.... I tried one yesterday.
I put a dry rub all over it and let it sit in the fridge for 2 hours.
I started the smoker and got the temp to stabilize at about 200 - 220.
I put the brisket in, fat side down.
About 3 hours I removed it.
I stuck it on the grill to bring the temp back up and the fire was getting weak.
I took it off and covered it and let stand for 45 minutes.
I sliced it thin and it was good.
BUT... Some people tell me it should fall apart like pulled pork BBQ. True?
I think I should leave it in the smoker longer, no grilling, and let stand 1 hour.
How about some tips? Thanks, Don.

[bobzinger]

MMMMMM BBQ!

[papat]

I am no expert but you do need more time for the tenderness and cook fat side up will help also set in a foil pan to hold the juice.

[beezer]

Last brisket I had at the Dinosaur Bar & Grill in Syracuse they said it smoked or slow cooked for 14 hours. I think they said it was in their smoker for 14 hours though.

[texasfisherdude]

You need to cook it much longer. I slow smoke mine for about 12 to 14 hours. I wrap mine in foil for the first 10 hours and unrap it till its falling apart.

[dantama]

I don't know how to BBQ any thing besides burgers, but the descriptions sound good. I'm hoping to meet up with one of you when you have the BBQ going.

[rook1870]

Brisket!
Okay, first off, I personally marinate mine in Italian Dressing over night; then I apply a liberal amount of dry rub(Pepper, Garlic, seasoned Salt, and anything else you really like). Let the Brisket come to room temperature before putting in the pit. Start smoking it fat side up; this will help to insure the meat stays moist. Some people cook it in a foil pan, and save the drippings to baste with. I personally do not. You need to smoke the brisket for 3-4 hours; then wrap it in foil, and continue to slow cook it for an additional 3+ hours. Temp around 250F. The smoke will give it a smoke ring on the meat (red/pink ring aroung the outside edges when you cut the meat). The longer you cook it in foil, the more tender it will become. Too long in the foil,and it will fall apart like pulled pork. Not that this is bad, but it makes it difficult to slice.

I personally use a mix of Pecan and Oak wood mixed with charcoal. Pecan gives it a sweet flavor, with the hardiness of the oak. Some people prefer mesquite, but I persoanlly feel it is a little bitter. You can experiment with different woods (oak, mesquite, pecan, apple (good with pork), hickory, etc).

That is my opinion... I am sure some will disagree.

FYI - my largest batch of brisket was 65 lbs in one session, for a large party.

Later,
Rook

[bobzinger]

Thanx Rook...I'm BBQing this weekend!

[cactusjack]

You got my attention. BBQ is one of the basic food groups, along with beer, pizza and buffalo wings.

Not surprisingly, there was a void of BBQ joints in Salt Lake City, where I grew up. When I was stationed near Memphis, I really discovered BBQ. There's a few decent places here in Phoenix, but I'd like to go back to Memphis and enjoy some of the good stuff. Never been to Texas, so I can't speak to that, I'm sure it's good also.

[rflnomad]

Thanks for the responses!!!!
I will cook the next one fat side up, Do the foil thing and for a longer period. I did get a nice smoke ring and it was good, but I just thought it wasn't just right. I might do it in two weeks.
If anyone else has any tips, please post them. Or PM me.
I can't wait

[ponch]

Don't they have the BBQ competition in Memphis this month? It's called Memphis in May.

Originally Posted by cactusjack

You got my attention. BBQ is one of the basic food groups, along with beer, pizza and buffalo wings.

Not surprisingly, there was a void of BBQ joints in Salt Lake City, where I grew up. When I was stationed near Memphis, I really discovered BBQ. There's a few decent places here in Phoenix, but I'd like to go back to Memphis and enjoy some of the good stuff. Never been to Texas, so I can't speak to that, I'm sure it's good also.

[ponch]

If you like it hot, this stuff is hot. It has sent a couple people to the hospital... http://www.bigdaddysbbq.net/

Originally Posted by rflnomad

Thanks for the responses!!!!
I will cook the next one fat side up, Do the foil thing and for a longer period. I did get a nice smoke ring and it was good, but I just thought it wasn't just right. I might do it in two weeks.
If anyone else has any tips, please post them. Or PM me.
I can't wait

[papat]

Let us know when it's ready and we will stop in

[beezer]

maybe this will help answer some questions

http://www.smokingmeatforums.com/modules.php?name=Jig

Knowing you as I do, Beezer, I almost hesitated to click on that.
(Had Nico posted that link? Serious hesitation!