The OFFICIAL meat smoking thread

[Cheddar Tom]

Weekends here. Whose BBQing this weekend? I got a brisket ready to go for tomorrow.

Doing brisket tomorrow as well.

[AWvsCBsteeeerike3]

How do you all do brisket? Temp and time? Rub? Etc?

[Jocephus]

ask wong about rubbing meat

/combo thread

[cardinalkarp]

I've heard brisket a can be challenging (I've never tried to do one). I've done ribs, turkeys, brats, pork butts & have had different results (because of trying different methods/rubs)...but typically any meat you smoke and take your time w/ should turn out decent....unless it gets completely dried out.

I use an electronic meat thermometer that allows me to set it to a temp so when the meat reaches the desired temp I can pull it.

I was a low and slow guy to start but I've found that cooking at more of a medium heat (250-300) when allowing the smoke to penetrate, then foiling the meat to get right below the desired temp & throwing it back on for a short period to get a good crust after foiling and letting it rest is the method I've went to most often (except for the turkey, I don't wrap those in foil).

This website can be pretty helpful & has some good tips. It was created by a guy from STL (he posted on the STL food forum, and still might?)

The site is http://www.grillinfools.com

[IMADreamer]

My brisket rub is:
1 tbsp cumin
1/2 tbsp of sugar
1 tbsp peppercorn
1 tbsp Riley's all purpose seasoning
1/4 cup salt
1 tbsp paprika
1 tbsp ground mustard
1 tsp garlic powder
1 tsp onion powder

Mix it up real good.
On your brisket you may have to trim the fat a bit. I like to leave about a 1/4 of inch or so.

Get the smoker to 225. I like the low and slow method. I know some guys cook it up to 250 or more but I prefer the lower temp.

Cook the brisket 4 hours. hit it with some apple juice every hour. Pull it out and wrap it with foil. Stick it in for another four. That should do it.

[haltz]

Typically I cook brisket for about 10 hours, let it rest, and then I have one of my drunken, idiot friends slice the whole [expletive] thing WITH THE GRAIN as soon as I turn my back.

[cardinalkarp]

Typically I cook brisket for about 10 hours, let it rest, and then I have one of my drunken, idiot friends slice the whole [expletive] thing WITH THE GRAIN as soon as I turn my back.

Lol....nuthin' like chewy brisket!

[cardinalkarp]

Weekends here. Whose BBQing this weekend? I got a brisket ready to go for tomorrow.

Doing brisket tomorrow as well.

So how'd it turn out?

[AWvsCBsteeeerike3]

Weekends here. Whose BBQing this weekend? I got a brisket ready to go for tomorrow.

Doing brisket tomorrow as well.

So how'd it turn out?

Yes. CT and Ima are [expletive] teases. All this talk and no pics or anything.

[AWvsCBsteeeerike3]

Doing something tomorrow. Gonna be a perfect day. Just don't know what.