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Name:	WarEggle -	Reply
Subject:	Beef Brisket Recipe
Date:	8/17/2009 8:25:38 PM

Ok ok, I understand not everyone has a BGE. I have tried several beef briskets in my time and not a one has caught my taste. Does anyone have a beef brisket recipe, egg or no egg, that is absolutely amazing? I am willing to try anything this weekend, egg or no egg recipe.

Mack - I have a feeling you've tried a brisket with your egg. Please feel free to chime in.

Name:	Mack -	Reply
Subject:	Beef Brisket Recipe
Date:	8/18/2009 10:02:08 AM

Nope, no egg. I went with a round propane, and it works very well too.
My Brother-in-Law and I did 2 Butts and a Brisket at the same time. Butts were just plain out delicious, but the Brisket was so-so. Marinated overnight in a Cuban marinade called Mojito (garlic, onion, sour orange juice, lime juice, etc).
Smoked all for about 18 hours at about 200* with hickory/pecan chunks. The brisket was medium tender and did not retain much of the marinade taste.. Think we smoked too low and too long.
Next time>> I'm thinking my favorite dry rub, pop it on a hot charcoal fire to sear/seal both sides, then back on the smoker at about 275* for maybe 4 to 6 hours, watching the internal temp with thermometer. Tough cut of meat to get right, huh?
Good luck, let us hear what you come up with.

Name:	Pontoonfisher -	Reply
Subject:	Beef Brisket Recipe
Date:	8/20/2009 7:24:24 AM

I think the key with brisket is how much fat is left on the cut of meat. The meat in the store leaves almost no fat on them. I have seen cuts that have almost an inch of fat on one side of the brisket. It is smoked with the fat side up so the fat drippings baste the meat and keep it moist during smoking. You may have to get a custom cut from a butcher and tell him what your doing and to leave that outer layer of fat on it.

Name:	roswellric -	Reply
Subject:	Beef Brisket Recipe
Date:	8/20/2009 9:23:02 AM

Just buy the whole brisket. The point cut is almost all lean and much more expensive. I cut out the best part for cooking and used the rest trimmed up a bit in a crock pot for Mexican or pot roast.

Name:	roswellric -	Reply
Subject:	Beef Brisket Recipe
Date:	8/20/2009 9:26:28 AM

WarEggle...I still love that...Here's one that will knock your socks off:

BBQ Brisket

One 5-8 LB Beef Brisket (flat cut or trimmed of excess fat)
Heavy Duty aluminum foil
Marinade:
1/3 cup molasses
1/3 cup prepared mustard
1/3 cup brown/turbinado sugar
½ cup pineapple juice
¾ cup red wine vinegar
3 TBS Worcester Sauce
¼ tsp. hot sauce
1 tsp. Chili powder or your favorite rub
1 tsp. onion powder

Marinate the brisket in the above overnight or at least 4 hours. Save marinade
Put on grill and hickory smoke or grill on indirect heat for at least 1 hour Cook slow!
Wrap brisket in foil and add saved marinade. Close completely. Place in a dish or pan and cook @ 375 for 2hrs or until tender.
Leftovers are great for fajitas.

Name:	Mack -	Reply
Subject:	3 Hours total??
Date:	8/20/2009 7:21:10 PM

for a brisket??
The ingredients sound great, and the process. But, everything I have ever heard about brisket is that you have to cook it low and slow for a long time for it to tenderize.
My one attempt at @18 hours was not good, flavor or texture.
Do you think the foil-wrapped roasting tenderizes it quicker, where smoking for many hours merely dries it??

Name:	WarEggle -	Reply
Subject:	roswellric
Date:	8/24/2009 10:09:48 AM

I am going to attempt this on Friday 9/4 and will let you know how it turns out. You live in Roswell, GA?

Name:	roswellric -	Reply
Subject:	3 Hours total??
Date:	8/27/2009 10:37:46 AM

I would smoke it low & slow for at least an hour on the grill then take it to the oven. You can if you prefer and have time, cook it in the oven at say 275 for a several hours until done if you want.The grill time is just for the smoke.

Name:	roswellric -	Reply
Subject:	roswellric
Date:	8/27/2009 10:40:24 AM

Well good luck! I hope it will turn out OK for you.
I'm a native Atlantan most recently from Roswell and now permanent here.

Name:	Tall Cotton -	Reply
Subject:	roswellric
Date:	8/31/2009 8:30:14 PM

I just did 11 for a wedding dinner that turned out great. Buy a full brisket and trim the fat to about a 1/4". Sprinkle both sides with garlic powder, salt, black pepper and basil flakes. Smoke for 6-8 hours at 225, wrap in foil (tightly) for another 2 hours. Cool and slice against the grain. Save any grease or juices and put them back on the meat before rewraping. Warm in the oven for 2 hours @200 before serving. If you're smoking somewhere other than where you plan to eat, transport warm in an ice chest.

I use kosher salt, freshly ground pepper, and mesquite chips in a Masterbuilt electric smoker. I can do 4 at a time. For this weekend I have orders for 2 at a dove shoot and 2 for our houseboat group.

Name:	roswellric -	Reply
Subject:	roswellric
Date:	9/27/2009 8:46:32 PM

Sounds great. I wish I had a smoker that would do 225. My last egg blew up...

Where do you keep your houseboat?

Name:	RickC -	Reply
Subject:	Beef Brisket Recipe
Date:	3/11/2010 8:08:08 PM

I use my Brinkmann horizontal wood smoker. I get my brisket and do the spice rub on it the day before I'm gonna cook it then put it in the refrigerator. I usually get up early the next day and get the wood coals going for the smoker and get the smoker heated up to about 250 degrees. After it is warmed up I take the brisket and place it on the rack in the smoker with the fat side up. I adjust the vents to where I want them and keep the temp at between 225 and 250. After What seems to be enough time for the size brisket I have I take my instant read meat thermometer and check the temp till it gets to (I might have to look it up..lol) 160 degrees. LEt it cool a little and slice it.Usually can cut it with a fork after that.

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