tcrideshd
Head Bouncer
I’ve been asked for my brisket recipe, although I’m a bit humbled, I have been around some really great bbq guys, so here’s mine and like most it changes a little sometimes, nothing is exact
brisket- don’t skimp at all, get prime or even better, trim it down, you may lose a couple of pounds but you want a nice shaped even brisket to keep things evenly heated, I take off most all the hard crap and I take off the fat almost to the meat, most will leave 1/4” but a good prime brisket has plenty of marbling. If you want to learn how to trim one google it.
now it’s trimmed, seasoning time, I have a large tray about twice the size of a 15-18 pound brisket. Now either rub it with some olive oil or mustard, very light you don’t want it makes a paste.
mix equal amounts of salt ( I use course sea salt ) and black pepper, coat the meat and rub, get it in between the flat and point too. I go fairly heavy both sides. Then I like to just sprinkle a little bit of garlic salt. That’s it. Brisket don’t need much help.
no matter what cooker you use, 225 - 250 is a good temp to stay at, can’t tell you how long, the meat tells you when you probe fir internal temp. See they really are simple if you get a good piece of meat to start. When that brisket gets to around 170 and you have a nice bark, I then wrap in butcher paper 2 layers then back on the grill, till it’s at 190-200. Stick that puppy into a cooler full of towels to rest.
2-3 hours later slice it up, always slice only what your going to serve right away, the meat will hold the juices longer that way. Hope this is ok Bruno!
brisket- don’t skimp at all, get prime or even better, trim it down, you may lose a couple of pounds but you want a nice shaped even brisket to keep things evenly heated, I take off most all the hard crap and I take off the fat almost to the meat, most will leave 1/4” but a good prime brisket has plenty of marbling. If you want to learn how to trim one google it.
now it’s trimmed, seasoning time, I have a large tray about twice the size of a 15-18 pound brisket. Now either rub it with some olive oil or mustard, very light you don’t want it makes a paste.
mix equal amounts of salt ( I use course sea salt ) and black pepper, coat the meat and rub, get it in between the flat and point too. I go fairly heavy both sides. Then I like to just sprinkle a little bit of garlic salt. That’s it. Brisket don’t need much help.
no matter what cooker you use, 225 - 250 is a good temp to stay at, can’t tell you how long, the meat tells you when you probe fir internal temp. See they really are simple if you get a good piece of meat to start. When that brisket gets to around 170 and you have a nice bark, I then wrap in butcher paper 2 layers then back on the grill, till it’s at 190-200. Stick that puppy into a cooler full of towels to rest.
2-3 hours later slice it up, always slice only what your going to serve right away, the meat will hold the juices longer that way. Hope this is ok Bruno!
