Brisket

BayouMark

Hey eggers. Going to do a 14 lb brisket on my lge with a bbq guru that I got for my b-day. My plan is to rub the meat with cajun mustard and then a coat Bad Byrons Butt Rub. Cook at 250 til 200 internal. Let rest 2-3 hrs covered and smothered then slice and serve.

Sorry no contributions lately but schedule and life's interruptions got in the way. I'll post when I can.

I'll set up the guru according to the directions and I should be OK. Any suggestions and/or encouragement is appreciated. I cooked brisket many times indirect with great results but this time it seems a little daunting. I guess I woory too much.

BENTE

alll of that sounds good.. i quit using mustard on my briskets.. it seemed to me i could not get a good smoke ring on my briskets so i stopped using mustard and just kept some rub nearby to add if i thought it needed more..

is this your first time using the guru? if so you will wonder how you ever egged without it :laugh:

good luck!!

brisket30

Never used a guru, what is it?

Today is my first time smoking a brisket in a snow storm. I have company coming over so we will see what happens. Any suggestions egging in bad weather.

Primeggister1

Stay warm inside and use binknoculars to check temp. :laugh: That's what we did before the CYBER Q2.

civil eggineer

200 might be a little high for internal meat temp. Begin checking at 185 by sticking a fork into it and twisting. When there is little resistance, pull it out and wrap in foil and rest. I generally like my briskets around the 190 temps but it all depends on the fork test. They can dry out if over cooked.

Shiff

Two great sources of brisket cooking information are:

http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html

and

http://bubbatim.com/Bubba_s_Brisket.php