Replies to This Discussion

Permalink Reply by Joe Pierson on April 24, 2009 at 8:45am

hey guys been cooking briskets for years. try this take a 11 to 12 pound brisket. fat side down cut small thumb size holes about 2 to 3 inches apart. dice up about 5 jalapenos with or with out seeds and one head of garlic dice also. stuff in hole s rub in favorite rub both sides place on grill fat side down for 4 hours at 200 to 225 . then wrap for remainder about 1 hour per pound you might like it allways low and slow

Permalink Reply by Steve Fennelly on April 26, 2009 at 1:19am

Mark, Don't know how much help I can be, We're usually cooking full packers which run us about 12 -14 hours in the Lang, I'd start with a good strong flavored rub (I prefer either Raging Bull or BillyBones original blend) the night before and then like you said low and slow at about 275, I like to spray mine with apple juice every our or so to keep it moist and add flavor. Try to get the internal temp to about 180*
Hope this is what you were looking for.

Steve

Permalink Reply by Bob Hill on April 27, 2009 at 8:51am

Mark,
I have a Traeger wood pellet grill that smokes at around 200 degrees. I rub the brisket with my favorite rub the night before, get up at 5am and start the smoker and let it warm up and put the brisket on. I smoke it for 10 hours so its ready about 6pm spritzing it every hour with 50/50 apple juice and water. Turns out Great every time...Bob

Permalink Reply by Randy Pope on April 27, 2009 at 1:32pm

Why the apple juice for sweetness? why not beer; seems it would tenderize meat..

Steve Fennelly said:

Mark, Don't know how much help I can be, We're usually cooking full packers which run us about 12 -14 hours in the Lang, I'd start with a good strong flavored rub (I prefer either Raging Bull or BillyBones original blend) the night before and then like you said low and slow at about 275, I like to spray mine with apple juice every our or so to keep it moist and add flavor. Try to get the internal temp to about 180*
Hope this is what you were looking for.

Steve

Permalink Reply by Neal Remz on May 2, 2009 at 10:04am

Low and slow is the only way to cook a brisket. I like to put a dry rub on and let the brisket sit for 12 to 24 hrs in the fridge. I use charcoal, never gas. I soak mesquite chunks in water for a couple of hours before I start to grill. Once the coals are ready, I add a few mesquite chunks. I put the brisket on the grill indirect heat and let it get brown on both sides.
I then put brisket into a foil and cover with 5-6 strips of bacon. i baste it with a baste made of coffee,beer, apple cider (or juice), and apple cider vinegar. 1 cup of each. I baste the brisket about once per hour and turn the brisket every 2 hrs. I add coal and mesquite chunks every hour too. I keep the temp of the grill under 350 never let it go below 250. 6-7 hrs does it depending on the size of the brisket.

Permalink Reply by Eric Fox on May 25, 2009 at 7:10pm

OK, try this......my wife loves it.
Place in pineapple juice the night before, Thursday night.
2 hours before rub with brown sugar, then 1 hour before-more brown sugar, Friday night.
Right before putting in smoker, wrap in foil.
Smoke for 2 hours on one side, then 2 hours on the other side. Remove foil and continue to smoke, Late Friday night.
Smoke for another 14 hours......
Eat at around 1pm Saturday.

Permalink Reply by Michael D. Hinkle on June 15, 2009 at 11:51am

So after cooking may different things on the grill and/or smoker over the years. I decided to do my first Brisket. Well I stopped by here and read just about every post in this group. So I took several of the different ideas and worked them together.

Let me tell you after 9 1/2 hours on the smoker, it came out AWESOME!!!! I must say the apple juice water mix works awesome!! I have posted some pics as well.

Happy Grilling

Permalink Reply by Luke Irwin on June 18, 2009 at 6:23pm

Pineapple is key. It adds great flavor and fresh pineapple is a natural tenderizer. I remember reading an article about a woman making jello inside a can of pineapple rings. It works well and looks kinda cool when you unmold it and slice it up, but don't try jello with fresh pineapple. The enzymes break down collagen and the jello will never set. Bottom line: fresh pineapple bad for jello, awesome for tenderizing meat.

Eric Fox said:

OK, try this......my wife loves it.
Place in pineapple juice the night before, Thursday night.
2 hours before rub with brown sugar, then 1 hour before-more brown sugar, Friday night.
Right before putting in smoker, wrap in foil.
Smoke for 2 hours on one side, then 2 hours on the other side. Remove foil and continue to smoke, Late Friday night.
Smoke for another 14 hours......
Eat at around 1pm Saturday.

Permalink Reply by Bobby Smithson on June 24, 2009 at 9:37am

WHAT TEMP DO YOU COOK AT

Eric Fox said:

OK, try this......my wife loves it.
Place in pineapple juice the night before, Thursday night.
2 hours before rub with brown sugar, then 1 hour before-more brown sugar, Friday night.
Right before putting in smoker, wrap in foil.
Smoke for 2 hours on one side, then 2 hours on the other side. Remove foil and continue to smoke, Late Friday night.
Smoke for another 14 hours......
Eat at around 1pm Saturday.

Permalink Reply by Luke Irwin on June 24, 2009 at 5:09pm

Bobby Smithson said:

WHAT TEMP DO YOU COOK AT

If you can manage 200 to 225 F that's doing pretty good.