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Old 06-26-2007, 07:18 PM   #1
cajun
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BBQ Brisket

Texas Smoked Barbecue Brisket
The time you invest in this brisket will pay big dividends.

This is good

Prep: 1 hour
Cook: 8 to 10 hours
Servings: Serves 15-18
1 beef brisket (10-12 lbs.)
1/4 cup kosher salt

1/4 cup brown sugar
1/4 cup cumin
1/4 cup chili powder
1/4 cup freshly cracked black pepper
2 Tbsp. cayenne pepper
1/2 cup paprika





In a large bowl, combine the salt, sugar, brown sugar, cumin, chili powder, black pepper, cayenne pepper and paprika and mix well. Rub brisket thoroughly with this mixture and set aside.

Build a fire in one half of a large grill. For best results, use an aromatic wood such as mesquite.

When fire is ready, place brisket on grill, making sure that it is not above any part of the fire. Close grill cover and open vent about 1/2-inch.

Feeding the fire periodically, cook for 8 to 10 hours or until the internal temperature is 165º to 170ºF and the meat is very tender. The exterior of the meat should be very black.

Remove from the fire, trim off excess fat and carve against the grain into very thin slices.

Last edited by cajun; 01-27-2008 at 11:43 AM.
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Old 02-09-2011, 12:44 AM   #2
Wrad
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Is it better to rub it the night before or does it matter. If I buy a brisket around 8 lbs should I smoke it for 1-1 1/2 hours per pound, or when the internal temperature get between 165-170f.
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Old 03-13-2014, 04:25 PM   #3
jeff_farkas
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Re: BBQ Brisket

Quote:
Originally Posted by Wrad View Post
Is it better to rub it the night before or does it matter. If I buy a brisket around 8 lbs should I smoke it for 1-1 1/2 hours per pound, or when the internal temperature get between 165-170f.

I would just rub the brisket down and smoke it right away. Let the smoke impart most of the flavor to the beef. And I would smoke it about 11 hours at 175-200F.

Just the way I like to do it but letting the rub sit can't hurt.
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Old 03-13-2014, 06:33 PM   #4
Esmitty
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Re: BBQ Brisket

Yes, I would probably even consider a 12th hr.
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Old 05-26-2014, 10:00 AM   #5
ghostred7
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Re: BBQ Brisket

I pretty much do the same with a cpl of changes:

Smoker runs ~225, which comes out roughly to 1.5-2hrs per lb.

Cook to 160 then wrap in foil w/ ~1/2c of a mixture of apple juice/beer, then take to 190, remove from heat, wrap in towel, rest in cooler.

I've had one hit the stall for 7hrs once....drove me nuts. It took that long to go from 145 to 153 ....longest stall of my life LOL.
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Old 07-21-2014, 05:08 PM   #6
jimb1022
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Re: BBQ Brisket

I have a Traeger Texas Pellet Smoker and use it for everything. A couple weeks ago we did 3 Beef Briskets for a party and they came out awesome. I did one this past weekend and it was dry.

Olive Oil and Beef Rub - sat in fridge for 6 hrs
Smoked at 133 degrees for 3 hrs, moping ever hours then up to 225 degrees until the meat reached 150 degrees. Wrapped it in double foil and cooked at 225 for another 3 hours until it reached 203 degrees. (Which only took 1 additional hr). Used the new Maverick probe and the temp stayed right at 233 in the smoker.
Pulled out and rested in cooler additional 4 hours.

What do you think dried out my brisket? Doing 2 more this weekend for a party and dont want it dry
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