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BUY THE BEST BRISKET YOU CAN AFFORD FIND OR MAKE GOO DRY RUBUSE GOOD WOOD FOR SMOKING TYPE OWOOD MAKES A HUGE DIFFERENCE IN THE FLAVOR!SMOKE LOW AND SLOW I GENERALLY GOAT LEAST TEN HOURS AT250 OR225DEGREES!I love using my smoker and I've pretty mastered pork shoulders, but I am horrible at making brisket. The last one I made was pretty much horrible lol. Any pro tips on how to get it done right? Where to get /not to get a brisket?
The first words I heard for learning to cook brisket were " low and slow".BUY THE BEST BRISKET YOU CAN AFFORD FIND OR MAKE GOO DRY RUBUSE GOOD WOOD FOR SMOKING TYPE OWOOD MAKES A HUGE DIFFERENCE IN THE FLAVOR!SMOKE LOW AND SLOW I GENERALLY GOAT LEAST TEN HOURS AT250 OR225DEGREES!
That is even applied to cheaper cuts of meat, where hot and fast for expensive cuts of meat.The first words I heard for learning to cook brisket were " low and slow".
YOU CAN ACTUALLY COOK A BRISKET IN THE OVEN ,YOU JUST DON'T GETTHE SMOKE FLAVOR!The first words I heard for learning to cook brisket were " low and slow".
SMOKE FAT SIDE UP AND LET GRAVITYPULL THE JUICES INTO THE BRISKET!What they all said ^^^
Don't overtrim the fat- get rid of the hard fat, but leave that 1/4 thin layer to melt and keep it from drying out.
Meat only absorbs smoke until a certain temperature- about 165 degrees. Folks wrap the brisket after that to keep it moist and cut down on cook time. Some use foil, some pink paper to keep the bark intact.
Let it rest after or the juice will run out. Resist the temptation!
Pellet smoker: I use B & B brand pellets- HEB sells them.