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Final Table Brisket

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    #76
    I will be trying this brisket tomorrow and I cant wait!!!

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      #77
      x2 on no foil

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        #78
        For those that have tried this recipe....is the rub supposed to be really sweet?

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          #79
          nice cooker cant wait to try recipe

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            #80
            can't wait

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              #81
              Originally posted by kirk View Post
              For those that have tried this recipe....is the rub supposed to be really sweet?
              not too terribly. A little sweet, but balanced with the savory side. GREAT on ribs if you don't like sweet ribs.

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                #82
                SOTX, 2 questions for ya.

                1. What wood do you prefer to use when smoking a brisket. Oak, pecan, ect????
                2.Do you use any kind of mop or anything every hour or so???

                I am probably going to try this one out in the morning

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                  #83
                  Sorry I did not answer sooner. I don'yt get around her as much as I used to.
                  Oak mostly with a piece of mesquite mixed in every so often.
                  Mops are great, I don't use them cause I do not like opening the door and letting my heat out, but to each his own. Good luck

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                    #84
                    Going to have to give it a run. Cooked a horriable briskit a week or two ago using Fieast brand briskit rub. Used way to much rub i guess. There is still half a brisket left. And that never happens.

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                      #85
                      Ok so I have two on the pit since 6am. I am getting nervous not sopping it or wrapping in foil. Seems like it would dry up? Or am I missing something

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                        #86
                        Think I just figured out what we are having for dinner tomorrow!

                        Thanks!

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                          #87
                          Originally posted by Dirtymike View Post
                          Ok so I have two on the pit since 6am. I am getting nervous not sopping it or wrapping in foil. Seems like it would dry up? Or am I missing something
                          It won't dry up. Resist the urge to open it. Just long, slow smoke at 225-250 range. If you cook too high and fast then it will dry up.

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                            #88
                            Did the copy paste thing and then save as....

                            Thanks - - will try this soon.............

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                              #89
                              Well it turned out great. Will use more rub on the next one. And not dry at all.

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                                #90
                                What kind of BBQ sauce are ya'll using to compliment this? Going to try this Saturday.

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