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Recipe for whole brisket

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  • bean9677
    Former Member
    • Dec 2019
    • 8

    Recipe for whole brisket

    I am cooking a whole packer for the first time. Could someone provide a good recipe for me to follow? It is untrimmed 16 #'er and I am cooking it on a Vision Classic B grill with a Fireboard controller with fan.
  • HawkerXP
    Club Member
    • Jul 2016
    • 6439
    • Virginia
    • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
      Thermopops
      Dot and Chef Alarm with probes
      Slo n Sear
      Cold beer

    #2
    Wow sounds like fun. Look at the free side https://amazingribs.com/tested-recip...et-texas-style or some like just salt and pepper. First thing is to dry brine, after trimming, at least 24 hours for something that big. Again look on the free side lots of info there. Welcome to the Pit! You can get to the free side at the top left of this page.

    Comment

    • klflowers
      Club Member
      • Sep 2015
      • 3709
      • Tennessee

      #3
      Welcome to the pit from TN. Just made a brisket for Christmas. Make sure you make some of this to go with it - I make it every time I make brisket now:

      https://amazingribs.com/tested-recip...barbecue-juice

      Comment

      • RonB
        Club Member
        • Apr 2016
        • 13669
        • Near Richmond VA
        • Weber Performer Deluxe
          SNS
          Pizza insert
          Rotisserie
          Smokenator 1000
          Cookshack Smokette Elite
          2 Thermapens
          Chefalarm
          Dot
          lots of probes.
          CyberQ

        #4
        Welcome to The Pit.

        Comment

        • bean9677
          Former Member
          • Dec 2019
          • 8

          #5
          Thank you, I will try that recipe. Where should I insert the temp probe to measure the internal temperature of the brisket?

          Comment


          • jerrybell
            jerrybell commented
            Editing a comment
            The tip of the probe should be in the thickest part of the brisket, centered side-to-side and top-to-bottom. Use the internal temperature to tell you when to start checking for probe tenderness, as the recipe instructs.

          • Red Man
            Red Man commented
            Editing a comment
            Probe goes in the thickest part of the flat. Use the probe for reference only, it’s done when it probes tender.
        • Greygoose
          Club Member
          • May 2019
          • 752
          • South Shore,MA

          #6
          Texas style,,,,50/50 S&P
          trim it up ,season and I cook mine on the PBC for about 10 hrs +/-
          wrap and rest,,,along with me !!!!

          Comment

          • Donw
            Club Member
            • Jul 2017
            • 3560

            #7
            Here is a great guide to read https://pitmaster.amazingribs.com/fo...brisket-method

            Comment

            • Randy-Phx
              Club Member
              • Apr 2018
              • 537
              • Phoenix, AZ

              #8
              I use Jerod Broussard Brisket rub 2.0. He posted it on the pit somewhere. I get really good comments from people who eat my brisket.

              Comment

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              2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

              We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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