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Big Bob gibsons brisket recipe

mrw123
mrw123 Posts: 202
in EggHead Forum
 I gave it a shot for the super bowl and I got rave reviews. 

It starts with rubbing  the brisket with beef bouillon soaked with Worcestershire sauce before putting on a dry rub.

I smoked it at 225-250 until the IT hit 175. Then I put it in a foil pan, poured one cup of water over the brisket and then wrapped it and put it back on until it was done. I pulled it at about 197 and rested it for about 4 hours (until dinner).

It was extremely moist and the flavor was BEEFY. The bark was obviously completely softened and the dry rub spices took a back seat to the beefy flavor, but I think those trade offs were worth it. Mostly because my wife absolutely loved it
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Comments

  • SGH
    SGH Posts: 28,989
    Glad to hear that it was a hit. Awesome job man :clap: 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Mantoothian
    Mantoothian Posts: 85

    @mrw123 just out of curiosity, how big was your brisket, and how long did it take from start to 175*, and from 175* to 197*? Thinking of trying my first brisket pretty soon...

    Denver, CO
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  • GregW
    GregW Posts: 2,678
    Big Bob is a true legend......in his own mind.
    Your brisket looks great.
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  • mrw123
    mrw123 Posts: 202
    Mantoothian said:

    @mrw123 just out of curiosity, how big was your brisket, and how long did it take from start to 175*, and from 175* to 197*? Thinking of trying my first brisket pretty soon...

    About 12 pounds trimmed. It took about 13 hours to get to 175. After it was wrapped up it moved up to 197 quickly--about an hour and a half.
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  • mrw123
    mrw123 Posts: 202

    SGH said:
    Glad to hear that it was a hit. Awesome job man :clap: 
    Thank you!

    I was very curious about his brisket recipe. I love his white bbq sauce (that's an easy recipe and great) so i figured I'd give it  a shot even though the process was so different from what I'm used to.

    The bottom line is I'll do it again with a few tweaks.
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  • SGH
    SGH Posts: 28,989
    mrw123 said:
    I love his white bbq sauce 
    As do I. It's a great change from the more traditional sauces for sure.  

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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