Brisket..... How I do it.

johnmitchell said:

Without scrolling through the whole post...Do you guys do fat side up or down with this recipe?

Mark_B_Good said:

JohnInCarolina said:

johnmitchell said:

Without scrolling through the whole post...Do you guys do fat side up or down with this recipe?

Definitely up.  It's a braise, so it makes more sense to have the braise apply to the meat than the fat.  

Wait, if you need to braise the meat, how do you do that if the fat is up??

SGH said:

Sorry. Thought I was on the WAYDRN thread. 

Ozzie_Isaac said:

SGH said:

Sorry. Thought I was on the WAYDRN thread. 

It pretty much is,.well at least a siblinhlg.

Also @JohnInCarolina is a thread ruiner.  You can't talk about the joke in the thread that is the joke!  You would be kicked out of Fight Club for sure.

travisstrick said:

First, I buy a 10-13lb packer brisket. I choose the most flexible one available and choice or prime is best. 

Trim fat off of meat to an even thickness. About 1/4 inch is fine.

Cut up a large onion in chunks. Add onion, One 12oz beer, and one bottle of Hot and Spicy Allegro. Dump all three into a large alum pan. I prefer Shiner Bock and the Allegro can be found at HEB in Texas. I'm not sure about other states. 

While sitting on a cutting board, cover all exposed surface of meat with yellow mustard and then your rub of choice. I normally use a rub made of equal parts garlic powder, sea salt, and fresh ground black pepper. My last brisket, I used a rub called Grand Champion. The Grand Champion was superb and I will use it from now on. Place the seasoned meat in the pan with the stuff listed above. 

The meat goes directly into the pan resting in the liquid and onion. Use a platesetter, legs down and the factory grate. Place pan with brisket on top of the grate. 

Stabilize egg at 300 dome temp. Add 6-8 fist size chunks of hickory or mesquite or both. Let the egg sit for 20-30 min to burn off any nastys in the wood and lump. 

Once the brisket reaches 205, check for tenderness and remove from egg. (I've never had one not be tender at 205 but, I've heard it happens)  Save the liquid in the pan for sauce. 

Daddyshack said:

travisstrick said:

First, I buy a 10-13lb packer brisket. I choose the most flexible one available and choice or prime is best. 

Trim fat off of meat to an even thickness. About 1/4 inch is fine.

Cut up a large onion in chunks. Add onion, One 12oz beer, and one bottle of Hot and Spicy Allegro. Dump all three into a large alum pan. I prefer Shiner Bock and the Allegro can be found at HEB in Texas. I'm not sure about other states. 

While sitting on a cutting board, cover all exposed surface of meat with yellow mustard and then your rub of choice. I normally use a rub made of equal parts garlic powder, sea salt, and fresh ground black pepper. My last brisket, I used a rub called Grand Champion. The Grand Champion was superb and I will use it from now on. Place the seasoned meat in the pan with the stuff listed above. 

The meat goes directly into the pan resting in the liquid and onion. Use a platesetter, legs down and the factory grate. Place pan with brisket on top of the grate. 

Stabilize egg at 300 dome temp. Add 6-8 fist size chunks of hickory or mesquite or both. Let the egg sit for 20-30 min to burn off any nastys in the wood and lump. 

Once the brisket reaches 205, check for tenderness and remove from egg. (I've never had one not be tender at 205 but, I've heard it happens)  Save the liquid in the pan for sauce. 

Man this was great.  Thanks. 

GoldenQ said:

By the way, in the late 60's I had a reddy smoke electric 15 in barrel smoker which as since been copied by OLD SMOKEY that would make better chicken or butts than either my XL or the KLOS offset smoker I used to own.