Re: O/T- Cookin Brisket

Posted by Turtle on February 15, 2009 at 06:45:08 from (173.113.72.124):

In Reply to: O/T- Cookin Brisket posted by JBMac on February 15, 2009 at 05:11:49:

Brisket Directions Texas style

1.) Pick out an average of a ten pound brisket that will allow the ends to touch when folded ( do not buy pre trimmed).
2.) Trimm all loose fat and take aproximatly ½ of the other fat off (Remove any blue USDA die stamp off).
3.) Put dry rub, (Mortons unseasoned tenderizer and a dash of Cayenne pepper). Rub on both sides till meat has a reddish look to it. Leave uncovered and chill for a period of four to ten hours.
4.) Build a fire in smoker and let burn for a about two hours. Need to get a good set of coals.
5.) Set meat out about an hour before putting on smoker to allow meat to come up to room temp.
6.) Adjust dampers to stabilize temp from 220 deg to 250 deg. When stable put meat on with fat side up. (Never turn meat over.)
7.) Total cook time will average about an hour per pound of meat. Cook uncovered for the first third of the time. Then remove and wrap in extra heavy aluminum foil, two layers tightly.
8.) Put meat back on again fat side up and do not turn , for remainder of time.
9.) Once time is up. (meat should be about 170 deg), remove from smoker being carefully to not tear foil. Collect the juices but be careful as they are extremely hot and will be plentiful.
10.) Slice in about ¼ in slices against the grain of meat keeping in order.
11.) Take meat and put in shallow pan and pour light amount of juices back on. Just enough to wet but not soak in. Cover with foil till ready to serve.
12.) I usally cook a couple at a time for family/ friend feasting. One for dinner and take the second and wrap and freeze for meal later. (Thaw and heat).
This was a recipe that was given to me from a friend that cooks and judges at cook offs. I personally like to use mesquite and oak wood to smoke with and sometimes pecan. Need to mix, as mesquite cooks hot and is good to regulate temp with but too much will leave strong taste. After a while you find you can mix and match with the rub recipe and wood combos. Always a work in process.
Hope this helps, I personally enjoy smoking (meat), and find it relaxing.
A native Texan.

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