Higgins909
Active Member
Aiming to smoke my first brisket this Sunday. I hope I didn't wait too long to buy a brisket, as I'm going to buy Friday. I didn't realize it was mothers day. My dad has made 10-20 or so briskets when I lived with him. I got his recipe as I honestly think it's some of the best brisket I've ever had. I just wonder if it sounds good to you guys. Looking online the time varies a good amount.
Coat with olive oil (Does it need to be olive oil? Might skip this)
Coarse salt or sea salt
Table salt (probably skip?)
Garlic salt
Black pepper
brisket rub
I used to be the fire starter/keeper helper. We used to smoke it with Mesquite which is what I got, for about 2-3hrs at 175F or 190F I'm not really sure. Then wrap it and cook it until about 6pm. I just have no idea what it weighed. The recipe says to cook for 5-8hrs at 220F after smoking for 2-3. I feel like we would start at 9-10am and be eating at 6, maybe 7pm. Which is 10hs max if I did my math right. I think the briskets used the be about 2-3inch thick and maybe 10" deep and then 18" wide.
We used to save the juice when we opened the wrap up and I think that is one of the reasons his is the best.
Edit: forgot to say we cook it at around 220F or whatever we could get with the wood fire, sometimes quite high.
Thanks,
Higgins909
Coat with olive oil (Does it need to be olive oil? Might skip this)
Coarse salt or sea salt
Table salt (probably skip?)
Garlic salt
Black pepper
brisket rub
I used to be the fire starter/keeper helper. We used to smoke it with Mesquite which is what I got, for about 2-3hrs at 175F or 190F I'm not really sure. Then wrap it and cook it until about 6pm. I just have no idea what it weighed. The recipe says to cook for 5-8hrs at 220F after smoking for 2-3. I feel like we would start at 9-10am and be eating at 6, maybe 7pm. Which is 10hs max if I did my math right. I think the briskets used the be about 2-3inch thick and maybe 10" deep and then 18" wide.
We used to save the juice when we opened the wrap up and I think that is one of the reasons his is the best.
Edit: forgot to say we cook it at around 220F or whatever we could get with the wood fire, sometimes quite high.
Thanks,
Higgins909