I just put a beautifully marbled brisket in the smoker for part one of the 12 hour cooking process. I'll have some pictures soon!

This brisket was an experiment on time splitting while smoking meats with a long cook time.

I rubbed the brisket with my standard rub and let sit in the fridge wrapped in foil for 24 hrs.

- 1/2 cup salt
- 1/2 cup Turbinado sugar
- 1/4 cup granulated brown sugar
- 1 tablespoon granulated garlic
- 1 tablespoon granulated onion
- 2 tablespoons paprika
- 2 tablespoon chili powder
- 2 tablespoon freshly ground black pepper
- 2 teaspoons cayenne
- 1 tablespoon thyme leaves
- 1 tablespoon ground cumin
- 1 teaspoon ground nutmeg

Last night I smoked the brisket for 4 hours with a combination of apple, cherry, and hickory for 2 hours then just apple and cherry for the last 2 hours at a temperature of 180*. I wasn't trying to cook it, just get a good smoke on it. After 4 hours I pilled it from the smoker and wrapped it in foil and refrigerated over night. This morning I unwrapped it and put it in the oven at 230* and cooked for 8 hours. I put a drip pan under it with water and some rub to keep a moist environment.

This was just to see if I could smoke meats ahead of time and cook them later. This was the best brisket I've made so far, very moist and great smoke!

Looks like a.dog chewy! Come on down to TX & I will show you what brisket is suppose to look like.

JFWY! Sounds good. I had mountain oysters & shrimp that some neighbours fried up tonight...along w/ about 19 beers.

Your eating bull balls?

Got pix of the smoke ring? After you sliced the brisket, how tender?

Having lived there for ten years, I hate to give credit to Texas for anything...but brisket is best smoked with mesquite.

Memphis in May International BBQ Festival/Competition going on right now. Your smoke is best suited for what they specialize in ...pork.

But, it is also very awesome on salmon!

Texans have the crown when it comes to beef being smoked, grilled, or bar-b-qued. Then if they got a BGE, that just puts the icing on the cake.

In all my truips to texas over 40 yr span to visit friends,hunt,and see family -I NEVER saw a single BGE- same at BBQue contests- Coooper's,Smokin Willie(my mentor) nor any other well known outfit uses them either that i know of-for me- My lge barrel shaped former PIG ROASTER does a super job and my new branfels type unit is great for ribs-I used to bring my mesquite wood back on plane to Alaska and now bring in my truck when we go there to hunt Turkey and hogs.

If yall want to try a different recipe, try this out.


Final Table Brisket

I make final table at nearly every contest I enter by using this method. Ocasionally I win or place.

First off pick out a brisket that is very flexable. In other words you pick it up and it bends easy. Start fire in pit. I prefer oak. Trim brisket of all exess membrane on lean side. Cut out hard section of fat on lean side up by point. This fat will never render so cut it out. Rince meat well and pat dry with paper towels.
Rub down entire brisket with Worschestire sauce. Then rub in well recipe below.
RUB:
2 1/2 tablespoons dark brown sugar
1 1/2 teaspoons dried sweet basil
1/8 teaspoon ground cumin
3/4 teaspoon ground coriander
3/4 teaspoon ground savory
3/4 teaspoon dried thyme
3/4 teaspoon black pepper
3/4 teaspoon white pepper
2 tablespoons paprika
2 teaspoons dry mustard
2 teaspoons onion powder
2 teaspoons garlic powder
2 table spoons Kosher salt

Get the coals right/fire right and at 225 degrees. If you are going to place the brisket directly on the grating put it on fat side down. This will protect the lean from the heat of your fire and keep it from drying out. I cook it at a constant 225 degrees for 50 minutes per pound or an internal tempurature of 185 degrees. Take it off and wrap in towel and place in ice chest with out ice of course for about 1/2 hour. Then remove and slice.
Cooking in this method produces a much desired "bark" on the out side of the meat. The meat will be extreemly juicy and ooohhh so good.

If you insist on cooking with fat side up (which is not neccessary but I can not convince the back yard Q'er of this) I strongly recommend placing meat on a rack inside a large foil type pan. The rack will keep the meat out of the drippings and the pan will protect the meat from the heat of the fire.

Note: I do not advocate wraping brisket in aluminum foil at any time durring the cooking process. The reason is once you wrap it in foil two things happen. Number one you stop the BBQ process and enter into a steaming process. Number two it makes for a washed out tasting brisket. Making it kinda taste like a pot roast. You aint BBQin to make a pot roast. You're BBQin to make good Texas BBQed flavored meat

ENJOY

QC...

X1000 on the Big Green Egg!!!!!!!

I've had a large BGE for years and I absolutely LOVE it!!! Can't say enough good things about it. I doubt you'll find anyone who's had one for a while and has taken the time to learn how to use it that wouldn't say the same!!!

Yes, they are expensive, but it's been one of a very few expensive things I've bought in my life that I haven't been disappointed in. In fact it actually exceeded my expectations!!!

Once you learn how to set the temp, you really can control it within 3-5 degrees, and it'll go for 15 hours or more without adding more charcoal or adjusting the dampers. I trust mine so much that once the temp stabilizes, I go to bed and forget about it. Wake up, and meat is done! Never, ever dry, don't even need water pan.

Sorry to go on and on, but it really is that good!!!

I use the same method as Keestan without the ice chest. My rub mixture is very similar. No coriander or basil, but add cayenne. Also put a little mustard on outside of meat with the worchershire.

I rub mine with L&P then ad spices- one at a time to insure full coverageof each.Put in smoker/cooker and mope every hour or so for 7-8 then in foil with small amount of BBQue Sc. for 3-4 hrs. many restaurants in texas use the cooler method for final finishing