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Old 03-08-2007, 02:12 PM   #1
sotx
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Default Final Table Brisket

I make final table at nearly every contest I enter by using this method. Ocasionally I win or place.

First off pick out a brisket that is very flexable. In other words you pick it up and it bends easy. Start fire in pit. I prefer oak. Trim brisket of all exess membrane on lean side. Cut out hard section of fat on lean side up by point. This fat will never render so cut it out. Rince meat well and pat dry with paper towels.
Rub down entire brisket with Worschestire sauce. Then rub in well recipe below.
RUB:
2 1/2 tablespoons dark brown sugar
1 1/2 teaspoons dried sweet basil
1/8 teaspoon ground cumin
3/4 teaspoon ground coriander
3/4 teaspoon ground savory
3/4 teaspoon dried thyme
3/4 teaspoon black pepper
3/4 teaspoon white pepper
2 tablespoons paprika
2 teaspoons dry mustard
2 teaspoons onion powder
2 teaspoons garlic powder
2 table spoons Kosher salt

Get the coals right/fire right and at 225 degrees. If you are going to place the brisket directly on the grating put it on fat side down. This will protect the lean from the heat of your fire and keep it from drying out. I cook it at a constant 225 degrees for 50 minutes per pound or an internal tempurature of 185 degrees. Take it off and wrap in towel and place in ice chest with out ice of course for about 1/2 hour. Then remove and slice.
Cooking in this method produces a much desired "bark" on the out side of the meat. The meat will be extreemly juicy and ooohhh so good.

If you insist on cooking with fat side up (which is not neccessary but I can not convince the back yard Q'er of this) I strongly recommend placing meat on a rack inside a large foil type pan. The rack will keep the meat out of the drippings and the pan will protect the meat from the heat of the fire.

Note: I do not advocate wraping brisket in aluminum foil at any time durring the cooking process. The reason is once you wrap it in foil two things happen. Number one you stop the BBQ process and enter into a steaming process. Number two it makes for a washed out tasting brisket. Making it kinda taste like a pot roast. You aint BBQin to make a pot roast. You're BBQin to make good Texas BBQed flavored meat

ENJOY
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Old 03-14-2007, 09:29 AM   #2
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What type of wood grill are you using, one with a firebox or are you just using indirect heat in a regular grill?
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Old 03-15-2007, 05:32 PM   #3
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sotx

sounds like a great brisket recipe. i can't wait to try. i 'm an old brisket cooker from way back when. but, you forgot to tell everybody you must
buy the left side of the cow brisket for the tenderest, j/k. i used to work with a butcher in high school . he would display brisket lt and rt side and
people fell for it and he sold more lt than rt sided. what a crook he was.....

take care wd
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Old 03-15-2007, 08:34 PM   #4
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I am going to try this one tomorrow. The no foil thing has me a little worried, and I don't think I can bring myself to cook fat down, but I am going to try it anyway.
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Old 03-26-2007, 08:55 AM   #5
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sotx,thanks for the rub reciepe,it turned out great.
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Old 04-21-2007, 05:10 PM   #6
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Giving it a try today. Man, that rub smelled so darn good that I ate some of it on a piece of toast w/ butter. It was awesome!!
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Old 04-22-2007, 09:30 AM   #7
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SOTX,
That is one fine recipe right there! Strangely, my grill preferred the 225 over my usual 250 degrees for smoking. The smoke can draw folks for miles around. I prepared two of them exactly the same except one fat down and one fat up. They were both exceptional. The wrap in a towel and place in an ice chest is so important for the final result. I shared the meal with the family and several of our neighbors. All ages and sizes enjoyed the wonderful meat. I sliced the remainder, vacuum sealed, and plan on freezing for a quick easy treat. Thanks again for taking the time to share your recipe.
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Old 05-28-2007, 12:14 PM   #8
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Whats the towel an ice chest do for the brisket?

Other than of course extending the beer drinking!
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Old 05-28-2007, 12:47 PM   #9
Brute Killer
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I did this a month ago. All of those fancy spices are expensive!!
A little too sweet for my tastes, but a good starting point (for me). Thanks
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Old 05-28-2007, 05:30 PM   #10
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This sounds like a great rub!! I do usually use the foil method, but I will have to give this a try and see how it comes out. It does make sense that its more like steaming it than BBQing it. Serioulsy why do you wrap it in a towel and put it in the ice chest? Just so it can cook a little more or I duno??? A little help here. . .
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Old 05-29-2007, 12:31 PM   #11
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The towel and put in an ice chest is just resting the meat. This is a must for good brisket or ribs. I usually wrap it in foil and put it in an ice chest. I try to let a brisket rest for at least 2 hours and ribs for an hour.
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Old 01-28-2008, 06:37 PM   #12
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George, I've used this "method" a couple times now and it is perfect, as far as the amount of bark that I prefer, and very low maintenace.

I have NOT, however used your rub. I do intend to change that on Sunday. My question is.....how many briskets can I expect to rub down with the amounts in your recipe?
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Old 01-31-2008, 07:32 AM   #13
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Made me a double batch of this rub last night, minus the savory......couldn't find any.

Smells/taste good, can't wait to heat it up on Sunday.
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Old 01-31-2008, 07:56 AM   #14
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1 maybe 2. If going big I usually make 6 times as much. Good luck.
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Old 01-31-2008, 08:05 AM   #15
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Roger that, we'll be doing 3 briskets and I'll use the leftovers on a rack of ribs or two.


I can almost smell the hickory burnin........







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Old 01-31-2008, 11:12 AM   #16
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You are making my mouth water
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Old 02-01-2008, 11:11 PM   #17
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sounds great thanks
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Old 02-13-2008, 01:24 PM   #18
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Default Awesome Brisket

"Awesome Brisket, if I did have something to do with it myself". Had 16 lbs on for 17 hrs. Had a little trouble with temperature control, but when it was finished.... oooohhhh so gooood. Thanks for the Recipe. Wont try to win any of your contest's with it but it sure the heck made me some new friends. 1 question, do you find the savory in the fridge section with the greens cause I couldnt find it in spices?
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Old 02-28-2008, 10:02 PM   #19
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I smoked one last weekend for my daughter's 1st B-day party. I've done quite a few, but this recipe really hit home. It came out perfect!! Two people said it was the best brisket they've ever had period. Thanks for the recipe.(I added a smidgen of Cayenne)
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Old 02-29-2008, 12:30 PM   #20
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It's fast becoming the oficial brisket recipe of TexasBowhunter.com.
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Old 04-03-2008, 07:18 AM   #21
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I find Savory in the spice section. I usually buy McCormicks.

Description
Savory is the dried leaves of the herb Satureja hortensis. The brownish-green leaves are fragrantly aromatic, resembling that of Thyme. It is commonly called summer or garden savory.

Uses
Savory blends well with other herbs. Used in vegetables, beans, lentils, bouquet garni, eggs, stuffings, condiments, hamburger, gravy, soup mixes, and in spice blends, of the Mediterranean such as herbes de Provence.

Origins
The major producers of Savory are France and the Balkan States. The Yugoslavian variety is recognized as the premier grade.

Folklore
Savory, with its peppery flavor, was known to the Romans before the first lots of true pepper were imported from India. In the first century B.C., Virgil grew savory as ambrosia for his bees, believing that it made their honey taste better. In the Middle Ages, savory was used as a flavoring for cakes, pies, and puddings.
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Old 04-03-2008, 10:39 AM   #22
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I have never cooked a brisket before on a smoker and gave this a try over Easter. I turned out awesome. Can't wait to do another one.
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Old 04-03-2008, 11:58 AM   #23
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Quote:
Originally Posted by sotx View Post
Take it off and wrap in towel and place in ice chest with out ice of course for about 1/2 hour.

We've always pulled meat out and put it in a large styrofoam cooler that is lined w/ tin foil. (Don't wrap the meat just set it in there) Is this going to produce the same results as the towel?
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Old 04-04-2008, 12:35 PM   #24
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Yes
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Old 04-04-2008, 02:40 PM   #25
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I have rib rub that is great and I have been wanting a diffrent one for brisket, I will have to try it thanks.
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Old 04-09-2008, 08:31 PM   #26
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I was looking for something a little different and am going to try this one out. I'm cooking for about 125+ people in a couple of weeks for a company party and this should be a really good recipe. Heck I may make a practice run this weekend.
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Old 04-10-2008, 12:44 AM   #27
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The last one I did like this turned out so good, I've been nominated to smoke one for my nephew's birthday this weekend. I'll be doing a pork butt also(I'll post the recipe for that next week). Nothing like great BBQ and a few cold ones. The last one I did without savory and a pinch of cayenne. This is a great recipe by SOTX if you haven't tried it yet.
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Old 04-10-2008, 03:58 PM   #28
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Remember butts take a lot longer to cook than a brisket.
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Old 05-21-2008, 01:48 PM   #29
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reviving this to ask..how about a ham..any suugestions on that?
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Old 05-21-2008, 03:48 PM   #30
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would you please describe to me or send me pics of what type of smoker you are using... thanks
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Old 05-23-2008, 12:16 AM   #31
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anyone tried it with a gas grill and a smoke box?
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Old 01-06-2009, 04:23 PM   #32
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I have never tried it on a gas grill or smoke box. However if you can regulate your temperature to 225 degrees it should be no problem at all.
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Old 03-10-2009, 10:19 PM   #33
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Cooking my fourth man they are great .The only way to go.
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Old 03-11-2009, 06:03 PM   #34
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Thanks for the recipe, I've been wanting to smoke another brisket for a while, probably will do it this weekend. I have my own recipe that I like but its too spicy for everyone else, so I'll have to try this one. I have always used the foil method, but I uncover it for the last hour or two.

So you do not use a pan under it at all, just put it directly on the rack?
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Old 03-12-2009, 02:00 PM   #35
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Default dry rub

I had a bunch of this dry rub left over from some briskets I cooked late last year (very good by the way). I put it on some thick sliced pork chops and chicken wings before grilling. Awesome flavor!!!
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Old 03-15-2009, 10:58 PM   #36
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I agree..... nice recipe i will have to try it. Thanks
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Old 03-19-2009, 09:31 PM   #37
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gonna give this one a run. thanks for sharing!
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Old 03-20-2009, 05:55 PM   #38
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Quote:
Originally Posted by HIDE-N-SEEK View Post
gonna give this one a run. thanks for sharing!
X2 maybe this weekend
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Old 04-01-2009, 10:48 AM   #39
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Thanks for the recipe, I'm going to try it. I have always cooked straight on the rack for the first 4-5 hours then covered with foil. I have also tried covering with foil first then removing foil. I like straight rack 1st much better. I will try without the foil next time.
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Old 04-01-2009, 10:49 AM   #40
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Do you use the same rub for pork loin?
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Old 04-06-2009, 07:22 PM   #41
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I tried it on Sat. and it WAS the best brisket that I have ever done. Thanks!
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Old 04-20-2009, 11:45 PM   #42
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Quote:
Originally Posted by czechgrubworm View Post
would you please describe to me or send me pics of what type of smoker you are using... thanks


Hope this pic comes out. Here is my baby.
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Old 04-24-2009, 01:10 PM   #43
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That rub kicks arse!!!!!!!! tried it on a whole 80lb hog. cooked it in the ground for 10hrs on monday. man was it good. thanks for the recipe my friend.
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Old 04-30-2009, 04:03 PM   #44
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Your directions have been printed out and I will be getting knocks on the door for some good eats! Thanks for posting!
Good Q' makes good neighbors.
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Old 05-01-2009, 06:06 AM   #45
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nice cooker
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Old 05-03-2009, 06:07 PM   #46
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ttt
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Old 05-21-2009, 07:18 PM   #47
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I am going to try this next weekend on a 15 lb brisket. Quick question. How long do you need to let the brisket set or marinate before you put on the pit? And if I am wanting to have it ready to serve around 4pm when should I start?
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Old 05-22-2009, 11:13 AM   #48
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i have a elec smoker and cut my briskets in half so they dont touch the sides of my smoker! would the times change any form the 225 for 50 min per pound or would it stay the same? thanks... going to try this rub this weekend
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Old 05-27-2009, 08:29 AM   #49
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tried this rub and it was great! thanks
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Old 06-05-2009, 09:05 PM   #50
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Cooked 4 briskets this past weekend with this rub and they turned out great . THANKS
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