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Thread: The Brisket

  1. #1
    Join Date
    Dec 2010
    Location
    Woodbridge Twp, NJ
    Posts
    1,308

    The Brisket

    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 275 for about 3 hours or until to temp.

    Every hour baste it with this mop sauce:

    Ingredients:

    * 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.

  2. #2
    Join Date
    May 2007
    Location
    Dry as a bone Tucson
    Posts
    4,542

    Boil?

    The only thing you should ever boil is beans.

    Brisket needs to be pitted-



    Or smoked

    Some Talk, Some Do
    Energy efficient and economical to operate are not synonyms
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  3. #3
    Join Date
    Dec 2010
    Location
    Woodbridge Twp, NJ
    Posts
    1,308
    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.

  4. #4
    Join Date
    May 2007
    Location
    Dry as a bone Tucson
    Posts
    4,542
    Quote Originally Posted by DLZ Dan View Post
    You boil the sauce not the brisket. The brisket get rubbed and smoked.

    C'mon man, this ain't my first day.
    where I got boiled meat I don't know...............but that sauce sounds delicious and I am going to try it on my next brisket. Thanks for the recipe.
    Some Talk, Some Do
    Energy efficient and economical to operate are not synonyms
    Blog
    Web
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  5. #5
    Join Date
    Jun 2011
    Posts
    230
    MMMMMmmmmmmmmmmmm.

  6. #6
    Join Date
    Jan 2009
    Location
    Hobart, In.
    Posts
    324
    Even for a Barbeque snob like my self, let me get my plate!
    Twilly is my hero!

  7. #7
    Join Date
    May 2012
    Location
    Liberia
    Posts
    1

    responses very

    I am very appreciated

  8. #8
    Join Date
    Jun 2007
    Location
    Round Rock
    Posts
    3,652
    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.

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