Picked one up to smoke wanting to try something new. A nice crust would be nice and a new way of doing. Throw me some ideas. I'm running out of stuff to try and I've worked for a BBQ place before and know a lot of the secrets but I'm trying to out do myself this time since I can already do better than they did

nobody has any ideas

Put a can of chipotle in the blender. Paint the brisket with the chipotle paste and coat it with a rub made from brown sugar and Canadian steak seasoning. Smoke it over mesquite for three or four hours and triple wrap in foil and finish in over at 225 over night. Refrigerate it for easy slicing and warm to serve.

Smoke it for 4 hours, then batter and fry it like a whole turkey?

I dunno.

I like a little spice to it personally but the wife and kiddo disagree. still trying to get a nice crust and the last one I did was awesome just didnt write down the recipe

I had some brisket that was covered in orange slices and smoked. Not bad, different but not bad.

Carve you out some holes lengthwise in the thickest part of the brisket. Take the bigger sausages that are u shaped and cut the u part out and just use the longest part of the straight piece of sausage and work it into the hole that you cut. I do this with a deer backstrap and it is good. Then just cook your brisket normally. Sausage provides a lot of juice for the brisket. If you can't cut a hole in the briskett, just cut it open, put the sausage in and sew it back together and then cook it.

I am still trying to get the crispy outter layer that everyone loves. I put my rub on which includes brown sugar and let it sit in fridge overnight. Smoke it for 4 to 6 hours then finish off by wraping in foil for however long depending on size. It always turns out nice/juicy/tender and I assume the outter is not crispy b/c of the foil. Been thinking about cooking the entire time without wrapping. Or Wrapping for the first several hours then finishing unwrapped (saving the juices of course).



Any thoughts?

I usually finish unwrapped to get the crust. Last time I did in oven for 6 hours and finished on the smoker for the last 3-4. Very tender and had a decent crust.

You can inject it with a water/beef broth mixture, put a good rub on it and let it rock. I typically do briskets an hour a pound. No need to wrap it in my opinion, just maintain temp and let it cook. Bout as good as brisket can get in my opinion.Just my method, theres hundreds..

Any ideas for a good crust or ways to season? Figured tomorrow night I need to get it started

Before you apply your rub, rub the the brisket down with a light layer of vegetable oil or mustard. This will help with that good crust your wanting. Here is a good rub recipe to get you a good bark. I would not wrap it with foil, cook the whole time without foil. As long as you stay around 225, it should turnout awesome.

3 tablespoon coarsely ground black pepper
2 tablespoons table salt
1 tablespoon granulated white sugar
1 tablespoon onion powder
2 teaspoons mustard powder
2 teaspoons garlic powder
2 teaspoons chili or ancho powder
1 teaspoon chipotle or cayenne powder

I helped a guy cook for a bunch of people one time, he cut potatos in half, stood them up and put the meat on top (like a table) the meat was pretty good but those potatos were AWSOME!!!!

One of the best briskets I ever had was a corn beef brisket.

You can run the trimmings (mostly lean)through a grinder and make some killer enchiladas out of it.

Leave it in the smoker for the entire smoke and don't open the lid. USE A MEAT THERMOMETER. The pic below is one I smoked a couple of weeks ago. Pulled it off when it reached an internal temp of 200 degrees.

DAD GUM!!!

I just drooled a little. I aint lyin'.

it came out good, still working onthe bark

I have gone to the old #16 course pepper (2parts) and salt (1 part) and touch of chilie powder. Comes out great with natural flavors.