Need ideas for these briskets-Thanks

mnwalleye · February 2010

So being my Wok did not show up yet I bought these. Never done brisket and look for ideas. One is 6 lbs and the other is 9 lbs.

Rosco B · February 2010

Inject it with a mix of beef broth, worchestershire, rub of any kind and tomato juice. Let that sit over night and in he morning apply some rub to the briskets and put on the smoker around 225 and bring it up to 195-200 degrees. Some foil at around 160 and some don't. Some apply a mop durning the smoke and some don't. Once it is cooked remove the point from the flat and wrap the flat in foil and put in a cooler with towels for a couple of hours to get nice and tender. Use the point to make burnt ends. Take the point and cut it up into bite size pieces and put them in a tin pan and smother them with BBQ sauce and put them back on the smoker for 1-3 hours.

Frank from Houma · February 2010

This works for me every time.

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

Unknown · February 2010

There are some really complex brisket recipes out there. Mine isn't. Here it is:

http://randylilleston.com/wordpress/?p=247

Texhead · February 2010

Here is the Dizzy Pig recipe:

http://www.dizzypigbbq.com/recipesBrisket.html

very easy and really good. The Cowlick is delicious. I would cut down on the turbinado a little but that is just a personal preference.

have fun and post pictures.

PepperPilot · February 2010

Definitely a lot of good advise from everyone. I just thought I would post my recipe also.

Pepper Pilot's Brisket (www.pepperpilot.com/Brisket.html)

-Kevin

Boilermaker Ben · February 2010

We're just a few weeks from St. Patty's day. Save one of them, and make corned beef.

Need ideas for these briskets-Thanks

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