Brisket..... How I do it.

NDG

JohnInCarolina said:

NDG said:

I remember doing this recipe early on when I just got my BGE.  It was so so weird.

Same for me.  I remember thinking well this is a bit strange but this thread is really popular so there must be something to it!   Meanwhile I had not read past the first page 😂

Havent bought Allegro or Shiner Bock since . . . 

JohnInCarolina

NDG said:

JohnInCarolina said:

NDG said:

I remember doing this recipe early on when I just got my BGE.  It was so so weird.

Same for me.  I remember thinking well this is a bit strange but this thread is really popular so there must be something to it!   Meanwhile I had not read past the first page 😂

Havent bought Allegro or Shiner Bock since . . . 

Hahaha

The Hot and Spicy Allegro actually works really pretty well for a quick and easy beef jerky marinade.  Six hours in that stuff and then into the dehydrator and you’ve got yourself some pretty solid beef jerky.  The best part is that @travisstrick himself shared that recipe with me too!

lousubcap

Allegro for the win if I recall correctly.  However you nail a winner is all that matters-cook/style points for the cook/chef but if that is all you know...

GoldenQ

I love doing Brisket.  I always try to get a good choice with a thick flat that is floppy and about 12 pounds  - 14 pounds before trimming.

After trying many different ways, I have settled on a modified version of Travis's method here.  I use mustard and dizzy dust with a heavy dusting and put the brisket in a large 11x20 al pan on a cooling rack in the pan with apple juice or beer in pan and put fat side down after trimming. I cook at 250 over Kingsford original briquets started with propane torch and wax inserts for about 2 hrs then at 275-300 dome till 160 and remove some drippings if needed or add apple juice if needed then wrap pan with foil and punch hole in al foil to let a little steam escape and insert an oven thermometer probe. Then I cook in oven at 300-325 till done.  After turning oven off I let it sit for about 45 -60 mins before removing. 

With this method It is easier and I get many more compliments than any other way.  Also, we like the Kingsford smoke flavor better than the lumps I have tried and the hole for probe keeps it from totally ruining bark.

JohnInCarolina

bump

lousubcap

lousubcap said:

Every time this gets a bump a brisket cook goes south.  

Posted dang almost four years ago.  Still rings true.  Be wary, National Brisket Day is May 28th.