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Thread: The Brisket
05-06-2012, 10:08 PM #1
Picked up a 3lb brisket and gave it "the treatment".
McCormick Steak Rub-you know how to do this
Smoke it with hickory-keep it around 275º for about 3 hours or until to temp.
Every hour baste it with this mop sauce:
* 2 cups vinegar
*1 cup olive oil
* 2/3 cup Worcestershire sauce
* 1/2 cup water
* 2 lemons, pulped and cut in half
* 2 tablespoons hot sauce
* 6 bay leaves, crushed
* 2 cloves garlic, minced
* 1 tablespoon paprika
* 1 tablespoon chili powder
Place all ingredients in a large pot and bring to boil. Remove from heat and keep warm. Makes about 4 cups
The brisket will be juicy, tender and taste great. If i didnt get the meat sweats, i'd still be eating it right now.Every customer you take for granted today will be someone else's tomorrow.
05-07-2012, 12:40 AM #2
05-07-2012, 07:04 AM #3
You boil the sauce not the brisket. The brisket get rubbed and smoked.
C'mon man, this ain't my first day.Every customer you take for granted today will be someone else's tomorrow.
05-07-2012, 09:21 AM #4
05-08-2012, 11:40 PM #5
05-24-2012, 08:53 AM #6
Even for a Barbeque snob like my self, let me get my plate!Twilly is my hero!
05-25-2012, 01:05 PM #7New Guest
- Join Date
- May 2012
I am very appreciated
09-30-2012, 04:59 PM #8Professional Member*
- Join Date
- Jun 2007
- Round Rock
I buy a brisket, not trimmed. I want all that wonderful juicy fat on it for flavor. I inject it with beer, nothing else. I think sprinkle some salt and pepper on it and wrap it in aluminum foil, then I smoke it for about 8 hours on a very low fire. I like the fat side up in the foil, that way all that juice melts into the meat. I've had some prefer fat side down. Just a matter of preference. Once it's on the fire, I don't look at it or anything else until it's time to eat.I like DIY'ers. They pay better to fix.