I have made some good briskets and some real bad ones as well.

lets see what recipes you have

I did one last year with the bbq rub from B&W Meat Market on North Shepherd. I thought it was good.

Step 1

Normally, I rub them up with Brisket Rub, garlic powder, salt and pepper. I then put it in an uncented plastic bag in the fridge for at least 24 hours. I have gone as long as 36 hours.

I start the fire in the pit with charcoal and then migrate over to hickory keeping the temp at 225. I leave them in the smoke for five hours and then wrap them up in foil for the last five hours.

I have recently been letting them soak in brine water for 24 hours, take them out and go back to step one.

One the next one, I am thinking about rubbing them up with spices and brining all in one step.

The first method works pretty good though.

I rub mine down with a mixture of

Season all
Garlic powder
black peper
cumin
chili powder
little bit of red pepper
little bit of brown sugar

I dont have portions, mix till it taste rite rub it down cook less than 250 not raped fat side up.

matt

I've used Obie-cue's brisket rub for years but lately I've switched to Texas Pride rub from San Antonio. Rub it down good the night before and set in the fridge. I use a 12-15lbs untrimmed brisket and trim off the really thick hard parts of the fat that wont render down before I put on the rub.
With the smoker I have, i start with 15 lbs of charcoal and several chunks of hickory. After the temp comes up, I close all the vents(it's not air tight) and it get's enough of a draft to sit around 210-220 for 6 hours, then add more charcoal and hickory. Smoke it fat side down for a couple of hours, then flip over smoke for another 10-12 fat side up. At this point I wrap it in foil and set it in the oven at 225 for around 4 hours but it's not really necessary just the way I've always done it. Really makes it fall apart. I guess I'll try it like all the bbq competitors do, and not wrap it in foil one of these days. I really want to try and make some burt ends.

Well I dont wrap it or rape it... Do you rape yours?

Like a warm apple pie huh hahahahah

kosher salt
fresh cracked pepper
honey
10-12 pound flexible brisket

rub generously with salt & pepper. smoke under 250 with oak and pecan fat side down 3 hours then fat up for 4-5 hours. coat with honey wrap in foil couple hours till done.

honey? Never tried it, but I will do that the next time. I like a little sweet on my meat...

Start with a 15-17 lb brisket, rub wit REO brand bbq rub, let it set over night in the fridge covered, then they day of cooking let the brisket set out for 4-6 hours @ room temp to relax the meat.
cook @ 230-250 over oak base, with pecan added.. 10-12 hours.

That would work just fine. My personal preference is fat up the entire trip.......

I used to work at a BBQ and steak restaurant and we used a really easy recipe. Start with a good quality brisket (flexible) - heavily salt the fat side - rub the salt in - and smoke unwrapped, fat side up for around 9 hours at 225-250 degrees. We would then wrap in saran wrap, then foil and could keep in the refrigerator for up to 7 days. That would allow us to precook for the week.

To reheat, we put it in a convection oven at 350 degrees for 1 - 1 1/2 hours.

To me, cutting the brisket is one of the keys to a good brisket. Fat side up, trim the fat layer off, and then divide the two halves. Top half (with the marbling) is your chopped, and the bottom half (lean) is your sliced - make sure to cut across the grain.

I usually trim my briskets up pretty good, leaving the point and flat connected. I inject it with some worcestershire, beef bouillon, some beer, accent, and a couple other things. And then I rub it. wrap it in plastic wrap and put it in the fridge for 24 hours. I like my briskets trimmed, most of the fat doesn't render, and doesnt penetrate the meat. Sure you can cut the fat off after it is cooked, but 1. thats a hassle, and 2. the smoke doesn't penetrate the fat into the meat, and the rub is on the fat that you are cutting off. I also cook fat side down, it acts as a barrier between the heat and the meat. cook is low and slow, for about 5 or 6 hours till the temp reaches 150, wrap it in foil (called the Texas Crutch) continue to cook until temp reaches 190, take it off and slice against grain. Easiest way to know which way the grain is running is to take a mental picture or document it before you put your rub on.

Did one yesterday. I am pretty simple with my briskets.

Rub:

Salt
Pepper
Garlic powder

Smoke at 225 until the internal temp reaches 190.


The one I did yesterday I separated the point and flat. When the flat reached temp, I wrapped it in foil and held it in a cooler wrapped in towels. I cut the point into 1 inch cubes, added a little more rub and some bbq sauce. Put this in a pan and back into the smoker for another hour. We ate those chunks as an appetizer. Then sliced the flat, pulled the pork, spooned the beans, opened a beer and went to town. Nothing like the first bbq of the year.

Mine is pretty simple also. a rub salt pepper garlic salt and a little onion powder on mine. Then smoke it fat side up for 10-12 hours depending on size using mesquite wood.

This is very true

I totally agree. I have had good tasting brisket, but it was ruined when they cut it with the grain. Cut a decent brisket across the grain and it can be fork tender.

salt and pepper< all you need

My husband makes his with Claude's brisket marinade--marinates it for 2 or 3 days in the fridge and cooks it overnight on hardwood coals in a fire pit. Mmmmmmmm.

I love the claudes fajita marinade

Salt, pepper, seasoning salt, garlic powder. Use as much as you think you need. Rub it in real good, cover with 2-3 lbs of brown sugar, shrink wrap with clear (saran) wrap, put in fridge for at least 24 hours, turn it over every 12 or so. Take wrap off. Smoke for 3-4 hours around 250 degrees, wrap in H.D. foil and smoke for another 4-5 hours. Enjoy. This is a variant of a recipe Earl Campbell uses. It works great on ribs and chicken.

I do brisket a little different. Mostly based on amount of time it takes to cook.

Step 1- is brisket selection!- This is the hardest part of cooking a brisket. When you pick up a brisket, grab the thicker end and see if it flexes. It should be bendable. If it is to firm dont use that brisket!

Step 2- Rub it with whatever you want and let it get to room temp

Step 3- Turn oven on to 175 degrees. Put it in the oven covered and fat side up when you go to bed. Take it out of the oven when you get up.

Step 4- fire up smoker to 225-250 put brisket in 4 hours uncovered.

Thats my recipe... I use Kuby's rub

I've never had brisket that I really liked.

BUT! I helped a guy cook brisket one day and he cooked them in an aluminum turkey pan, he cut potatos in half and made stands (or legs) to put under the brisket... Those were the best dang potatos I've ever eaten !!!!!!!!!!!!!

Im partial to chopped beef but usally Ill rub them down with whatever rub im into at the time. I'll leave most of the fat on. fat adds flavor and ill wrap in foil and cook half the time in foil and half out after cooking ill chop and add to large pan and in whiskey how much you ask? depends on how much we have and how late in the weekend it is and then a few cups bbq sauce and simmer for 1 hour. Add it on some soft burger buns pickles and onions.