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HokieinTampa

Joined: 11/27/2007 Posts: 9925
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Brisket is sacred. Don't screw with it. No brine.


I don't mind a good brisket rub, but it's not like pork. Turn down the sugar to a minimum. Onion powder, garlic powder, mustard powder, chili, cayenne, ancho are all fine.

For me? S&P.

As for the smoke, you can cook it at 265-285 all day. My sweet spot is 275. You can use the Texas crutch and wrap it at 165 either in foil or paper. Take it to 200 and LET IT REST for at least 45 minutes.

Pay attention to the grain on the flat. You'll want to slice across it in #2 pencil sized slices. As it meets the point, it'll change direction. Most people like to take the point and cube it into burnt ends. Have fun!

(In response to this post by great2bahokie)

Posted: 06/20/2018 at 10:20AM


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Current Thread:
 
  Smoking a brisket for the first time this weekend... -- great2bahokie 06/20/2018 10:07AM
  Be careful not to light the butt. ** -- Newt 06/20/2018 1:24PM
  Google "Aaron Franklin brisket" and learn everything you need to know ** -- BayHokie 06/20/2018 12:26PM
  Invest in a good thermometer to monitor -- Betabeachbum 06/20/2018 10:50AM
  I waited way too long to buy a temperature controller for my Kamado. -- VT2001EE 06/20/2018 11:24AM
  And make sure it's set to Fahrenheit not Celsius. Don't be dumb like me. ** -- Hurley09 06/20/2018 11:14AM
  It happens to the best of us. -- Betabeachbum 06/20/2018 3:20PM
  How dumb am I? Let me count the ways. ** -- TomTurkey 06/20/2018 1:45PM
  Go Kelvin ** -- HokieDevil 06/20/2018 11:47AM
  It's yo birfday. ** -- HokieinTampa 06/20/2018 1:15PM
  I use Rankine when it's an absolute must. ** -- Hokie360 06/20/2018 12:25PM
  So cook it until 650, right? ** -- 48zip 06/20/2018 1:07PM
  Tastes best at triple point ** -- TomTurkey 06/20/2018 1:47PM
  Excellent point, I use the maverick 733 -- BRVT 06/20/2018 10:53AM
  Search for Franklin BBQ Brisket on youtube. S&P, no brine. ** -- NWHokie 06/20/2018 10:36AM
  If you're following Franklin's recipe, be sure to have friends/neighbors -- Hokie360 06/20/2018 11:25AM
  Tailgate at NW's house! ** -- 48zip 06/20/2018 12:34PM
  Brisket is sacred. Don't screw with it. No brine. -- HokieinTampa 06/20/2018 10:20AM
  Never heard of that, totally different process ** -- `lag 06/20/2018 11:45AM
  Agree with the "no brine". Here's Aaron Franklin's recipe -- 48zip 06/20/2018 10:39AM
  Cool... Watching now. ** -- great2bahokie 06/20/2018 10:45AM
  Less is more...get some good pepper -- BRVT 06/20/2018 10:10AM

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