Grilling & Recipes: Beef Brisket Recipe
(Big Island of Hawaii Specific)
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Name:
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Mack
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Subject:
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Beef Brisket Recipe
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Date:
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8/18/2009 10:02:08 AM
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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.
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