I have struggled with brisket. And being from Texas, it has been a difficult thing to accept. My Dad could cook amazing brisket on anything and I have just wanted something that would come close to his.
Long story short - I have finally found a technique that has produced some delicious brisket.
Prime brisket from Costco, usually 8-12 lbs. I inject it just a little with Allegros marinade, not much though. Rub is just salt and pepper to start, then I add another light layer of Blues Hog rub and Buckees steak rub. Again, pretty light. I cook mostly on a Kamado Joe and now thanks to this site, a GMG pellet cooker (thanks again!). I start at 225 for a few hours then slowly work my way to about 260. Once I hit the stall, usually about 5-6 hours, I just let it sit there unwrapped for an hour or two. Once the temp gets around 180-185 I wrap in butcher paper. Once the temp gets to 202-203, I give it a little air then put it in a cooler for 2 hours. Cook time has been 7-9 hours and I have made a few briskets with this technique. All have come out delish. Not much of a smoke ring but the flavor is there. Pic is my best one yet. ðŸ˜
Other notes - I typically use post oak or hickory with cherry wood. I also put a water pan under my brisket on top of the heat shields. I find that this adds moisture and really helps me manage the temperature of my smoker. I also spritz the brisket with a mixture of 2/3 water 1/3 worchestshire sauce after 3 hours, then each hour after. Just thought I would share something that is working for me. I have certainly used many of y’alls recipes. Cheers and happy grilling!
Long story short - I have finally found a technique that has produced some delicious brisket.
Prime brisket from Costco, usually 8-12 lbs. I inject it just a little with Allegros marinade, not much though. Rub is just salt and pepper to start, then I add another light layer of Blues Hog rub and Buckees steak rub. Again, pretty light. I cook mostly on a Kamado Joe and now thanks to this site, a GMG pellet cooker (thanks again!). I start at 225 for a few hours then slowly work my way to about 260. Once I hit the stall, usually about 5-6 hours, I just let it sit there unwrapped for an hour or two. Once the temp gets around 180-185 I wrap in butcher paper. Once the temp gets to 202-203, I give it a little air then put it in a cooler for 2 hours. Cook time has been 7-9 hours and I have made a few briskets with this technique. All have come out delish. Not much of a smoke ring but the flavor is there. Pic is my best one yet. ðŸ˜
Other notes - I typically use post oak or hickory with cherry wood. I also put a water pan under my brisket on top of the heat shields. I find that this adds moisture and really helps me manage the temperature of my smoker. I also spritz the brisket with a mixture of 2/3 water 1/3 worchestshire sauce after 3 hours, then each hour after. Just thought I would share something that is working for me. I have certainly used many of y’alls recipes. Cheers and happy grilling!
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