Comment

Comment by Dan Bettan on August 22, 2011 at 8:52am

Mark, you thaw it until it thaws. Seriously though, you should thaw it out Thursday so that Friday night you can get it prepped and ready for it's big day on Saturday. Give it a lot of time to thaw and then remember you can leave it in the fridge for days without it going bad.

Comment by Mark Jeffcoat on August 20, 2011 at 4:38am

How long do I need to thaw a full 20 lb brisket before cooking. It is frozen and I want to cook it up for the opening day of college football next Saturday.

Comment by Dan Bettan on July 15, 2011 at 8:36am

Hey Mark, I don't see you message here but good luck today and take photo's for us all to enjoy please.

Comment by Dan Bettan on September 9, 2010 at 9:39pm

Hey guys, the Holiday Brisket was a raging success. Enjoy the photos.

Nice smoke ring even though it wasn't smoked a lot by any stretch

Service with a Smile

Comment by Dan Bettan on September 7, 2010 at 12:33pm

It's listed above the discussion forum: Holiday Brisket

Comment by Dan Bettan on September 7, 2010 at 11:41am

So ok people, I'm making my annual holiday brisket Thursday. I will be sure to include pics for all of you this year.

Comment by James D. Sanders on July 23, 2010 at 10:27pm

I prefer pecan,it has a mellower smoke flavor.I like Gold Buckle brisket sauce to marinate in at least 24 hrs.ahead,I have found that it is better than any that i can make.It is made by Allegro in Paris Tenn.It has adds an excellent flavor and I also use Tiger sauce,onion powder,garlic powder,lemon pepper,Tony Chacheres cajun seasoning and cover it with srtips of bell pepper.I cook mine in a pan with the sauce in the pan and make a foil tent over it leaving one end open so the smoke can get in.I use one of those good OL'Char Broil grills at about 300to350,for 30 to 40 min.a pound.I try to get a packer about 10 to14 pounds and trim it up some so it is not greasy.I would like to try the aging technique,have not been ther yet,first i have heard of it other than steaks or prime rib,sounds great.

Comment by Keith Manley on July 23, 2010 at 7:31pm

Hello group. I just laid the brisket in the smoker. Sometime tomorrow I plan to make brisket sandwiches with homemade bread. What I need is a really good sauce recipe. Something to compliment those hours of good hickory smoked flavor. Any ideas?

Comment by Mark Jeffcoat on July 17, 2010 at 2:18pm

Came home to Texas for a family reunion this weekend and gonna cook up a brisket for the family smoked in apple wood. My folks always use mesquite so they oughta really like this one tomorrow.

Comment by Neal Remz on July 8, 2010 at 10:42am

My preference is to make my own rub, using onion powder, brown sugar, kosher salt, chile powder, and paprika. For the baste, I use apple cider vinegar, apple cider, coffee and beer all in equel amounts basting hourly as I add coals to fire. Got this great recipe from Food Network, MIllion Dollar Brisket and it truely is!

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