O/T- Cookin Brisket

We always have a big Sunday dinner with the family. I put a big brisket on the slow cooker this morning at 7:00. I soaked it overnight in a brine/mollasses mix. Then I rubbed it with my usual bbq rub (cumin,chilli powder, cayenne,brown suger, salt,pepper, garlic, coriander and paprika). Alot of people don't cook them here in N. Florida. Ribs and boston-butts and chicken are usually the fare. Any Texans or others have any tips on cooking a brisket? This is my first one, but I'm sure nobody will turn it away when its done cooking!

John

it don't matter about the rub, just let it cook slow.

Some vinegar in the marinade helps with tenderness.

Brisket Directions Texas style

1.) Pick out an average of a ten pound brisket that will allow the ends to touch when folded ( do not buy pre trimmed).
2.) Trimm all loose fat and take aproximatly ½ of the other fat off (Remove any blue USDA die stamp off).
3.) Put dry rub, (Mortons unseasoned tenderizer and a dash of Cayenne pepper). Rub on both sides till meat has a reddish look to it. Leave uncovered and chill for a period of four to ten hours.
4.) Build a fire in smoker and let burn for a about two hours. Need to get a good set of coals.
5.) Set meat out about an hour before putting on smoker to allow meat to come up to room temp.
6.) Adjust dampers to stabilize temp from 220 deg to 250 deg. When stable put meat on with fat side up. (Never turn meat over.)
7.) Total cook time will average about an hour per pound of meat. Cook uncovered for the first third of the time. Then remove and wrap in extra heavy aluminum foil, two layers tightly.
8.) Put meat back on again fat side up and do not turn , for remainder of time.
9.) Once time is up. (meat should be about 170 deg), remove from smoker being carefully to not tear foil. Collect the juices but be careful as they are extremely hot and will be plentiful.
10.) Slice in about ¼ in slices against the grain of meat keeping in order.
11.) Take meat and put in shallow pan and pour light amount of juices back on. Just enough to wet but not soak in. Cover with foil till ready to serve.
12.) I usally cook a couple at a time for family/ friend feasting. One for dinner and take the second and wrap and freeze for meal later. (Thaw and heat).
This was a recipe that was given to me from a friend that cooks and judges at cook offs. I personally like to use mesquite and oak wood to smoke with and sometimes pecan. Need to mix, as mesquite cooks hot and is good to regulate temp with but too much will leave strong taste. After a while you find you can mix and match with the rub recipe and wood combos. Always a work in process.
Hope this helps, I personally enjoy smoking (meat), and find it relaxing.
A native Texan.

i'll bet your house smells good!jim

To each his own........I've been tempted to try one a few times. Main difference I see between them and cooking pig meat is all the added rubs, spices, add-ons to make the brisket palatable; with the pig, you just need some fire. :>)

I've had brisket in a very popular rib resturant, and I've had it home cooked by a friend. I don't know his method, but the meat was ten times better and tenderer at the home BBQ. He said it is in the not hurrying the cook time. Even temp, and not too hot. MMMMM makes my mouth water to think of it.

Had to quit reading, you are making my taste buds drool. Joe

Someone told me years ago to always slice it on a 45 degree angle, either before or after cooking. I sliced it before, and put it in a cast-iron "dutch oven" with a lid. Covered with onion soup mix and water, and slow boiled it. (Had to come up with something because electric cooker threw craps on super bowl sunday of all times!) It turned out real tender!

Cook it outside on in a costom made smoker. If I can figure out how I will take a couple of pictures.

outside on the big smoker, mesquite wood and your favorite rub and a couple of six packs is all you need.

JBMac, Here in central Texas! The "KISS" method is the norn...............
On your smoker, build a fire of Live Oak and Pecan wood, should be seasoned, not green by any streach.
Temp on your pit can for the first 30 minutes or so can be as high as 500, only to sear the meat. then let the temp drop to 225 to 250.... fairly quickly + - 30 minutes.
Set your brisket out and bring to "Room Temperature"
cover with salt, Liberally.
Next cover with Pepper, To almost black
Then cover with Garlic Salt to almost white against the pepper.
Both Sides!
Once you have your pit temp up, put the meat on, fat side up for the first hour at the back end of the pit, farthest from the fire so not to get scorched from any flames, depending on ones pit design. Then IMO turn the meat over and keep the temp @ 225 to 250 or as close as possible, for the next 6 hrs or so depending on the size of the brisket. I turn the meat over after awhile so the meat doesn't taste tallowly! But turtle below likes it fat side up the entire time of cooking, it is a matter of prefference.
Just keep a good bed of coals from the Oak and Pecan wood, adding a single stick of each as needed.
As said below use the average of 1 lb/ hr cooking. BUT remember all pits cook different, all cooks like different methods, No one is wrong, No one is right! I have had 10 to 14 lb briskets vary in cooking time from 8 to 16 hrs depending on wood, outside temp, humidity, rain and the like. My average now is 7 hrs on 10 lb briskets for I use a slightly higher temp of 270 or so.
For the last 3 to 4 hrs I wrap in tin foil let it sweat and stay moist. I have never had a complaint yet.
Since you are cooking an the pit is hot, Go ahead and do Violated Chicken....others call it Beer can Chichen, a rack of ribs etc, etc,.
The more times you open the pit to look at it, the longer it will take to cook.
OBTW Always have pit meat to serve others when you are cooking. Like sausage, or other small finger food. For a BBQ pit with smoke comming out of the chimney is an open invitation for other to come and see what you are doing, Yes, Grazers are Welcome! Hope this helps. This is what I do..............My pit is an old 150 gal underground butane tank with a 2x2x2 ft firebox, on the end of the tank, mounted on a trailer axle. I work from right to left. Right being closest to the fire and left the farthest from the fire. The pit area is about 6 ft long x 2 ft wide.
Later,
John A.

crock pot

me too no mesquite

no no no

no no no

no no no