smoked brisket

[NKLCOLT1911]

what are some recipes and cooking tips out there

[DonBo]

A quick search turned up these:

http://www.hotspotoutdoors.com/forum/ubbthreads.php/topics/2846918/Brisket

http://www.hotspotoutdoors.com/forum/ubbthreads.php/topics/2668712/5_lb_brisket_How_long_on_the_s

http://www.hotspotoutdoors.com/forum/ubbthreads.php/topics/2887926/Looking_for_a_recipe_on_a_bris

[McGurk]

Read up on it, and just do it. Plan on a long cook if you are smoking at less than 275 deg. Don't use as much sugar as one would on pork. Brining can help, but is a pain on a huge peice of meat like that. Make sure it gets to at least 195 deg internal, and let it rest for at least a half hour, but 2 hours is better. Be prepared for a lot of juice when slicing!

[McGurk]

bump because I'm too lazy to link...

[BrianLucky13]

Cooked one last week at 250 for 8 hours. It was amazing

[bak2MN]

Brian did you marinade it or just put a rub on it? If so what did you use?

[BrianLucky13]

Salt, kracket pepper, ciyan pepper, garlic powder, oregano and whatever you like. Put oil on brisket and rub it down 2-3 hours before you cook it. We used one of those green egg slow cookers and they work amazing.

[NKLCOLT1911]

what internal temp did you hit before you pulled it to rest.

[DonBo]

http://www.stubbsbbq.com/the-pit/everything-bbq/tips-for-cooking-the-perfect-brisket

[BrianLucky13]

what internal temp did you hit before you pulled it to rest.

180

[KEN W]

This is a different way to make a brisket.I have used it quite a few times.....works every time.When he says burn it black.....he means really black.#Every review is 5 stars.It's really simple with no mess to clean up.

http://www.food.com/recipe/the-beefiest-juiciest-brisket-what-am-the-smokyokie-method-207187

[kingr]

I smoked a 5.5 lb brisket on Saturday for the first time in my Masterbuilt with the Amazen Smoker. I rubbed it the night before with the "Mountain Man" rub from Cabela's and wrapped it in Saran Wrap. I took it out the next day and let it sit on the counter for almost 2 hrs prior to putting it in the smoker. I used a mixture of Peach and Hickory pellets for 4.5 hrs of smoke. Wrapped it when it hit 165 degrees, then I pulled it out at 192 degrees, wrapped it in towels and put it in the cooler for 2 hrs.

It did soften the bark but it was tender and the juice redistributed and stayed in the meat and not on the cutting board.

I need to change up the seasoning next time (make my own), but over all it was a successful first try.