Favorite way to do Brisket

[Doug Lax]

I usually do mine around 225 has anybody tried the faster method at 300 with foil?


I am going to try my rub this time with groung green pepper corns instead of black

[JJinID]

Originally Posted by Douglax

I usually do mine around 225 has anybody tried the faster method at 300 with foil?


I am going to try my rub this time with groung green pepper corns instead of black

I've done both - the foil method works well too. I did my last one in a foil covered disposable pan - I added just a bit of beef broth and whiskey for moisture!

[Erik Tracy]

Originally Posted by JJinID

I've done both - the foil method works well too. I did my last one in a foil covered disposable pan - I added just a bit of beef broth and whiskey for moisture!

Isn't the foil technique called 'the Texas crutch' by BBQ 'purists'?

I heard that once on one of those BBQ shows on the foodnetwork - there was some sort of BBQ contest for ribs and one of the contestants used the foil and liquid technique for the last hour or so - one of the other contestants teased him by saying something that was a 'Texas crutch'.

Not that I'm a purist - whatever has the best results, right?!

[JJinID]

Originally Posted by Erik Tracy

Isn't the foil technique called 'the Texas crutch' by BBQ 'purists'?

I heard that once on one of those BBQ shows on the foodnetwork - there was some sort of BBQ contest for ribs and one of the contestants used the foil and liquid technique for the last hour or so - one of the other contestants teased him by saying something that was a 'Texas crutch'.

Not that I'm a purist - whatever has the best results, right?!

Erik - I'm very far away from being anything resembling a purist or competitive barbeque contestant. I've even thrown in onions, garlic, and potatoes in the pan with the brisket before...

I like to try new things and go back to what I like!

[Erik Tracy]

Originally Posted by JJinID

Erik - I'm very far away from being anything resembling a purist or competitive barbeque contestant. I've even thrown in onions, garlic, and potatoes in the pan with the brisket before...

I like to try new things and go back to what I like!

I'm with you.

When I do ribs, I have my family be brutal and give me 1-10 ranking.

My best is an 8.5!

I take notes and try to do 'better' (tastier, moister, smokier, etc) next time.

Consistency is hard, but it is still fun and tasty!

[FranklinLG]

For Brisket or Ribs, low and slow - I smoke it my smoker at about 225. As for the drip pan, I fill that with anything and everything. Beer, wine, juices, garlic and onions. Anything to help aromatically flavor it. You might say that I go by whatever just seems appropriate on that day. I also like to tweak my rub for brisket, much different than my pork rub.

As for me, though, I do not like using foil! It "boils" the meat, and that's not the consistency I'm looking for. The other thing you need to remember is that meet reacts with your smoke up until a certain temperature, which is were you end up with pink rings, and such. eventually, that reaction stops - I can't seem to recall the exact temp. Adding foil into the mix will cut down on your smoke flavoring.

That said, the ONLY brisket I've seen done fast is one smoked in a smoker first for a few hours and then put into a fancy convection oven. That yielded some incredible results!

[Doug Lax]

Sounds like how I smoke Mine . Meat usually stops accepting smoke at around 140-150 degrees. That is why i put my shoulders ect in right out of the fridge.