pasmokers
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Total Posts:
9
- Joined: 1/18/2004
- Location: wilkes barre, PA
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Looking for some advise on brisket
Mon, 02/9/04 10:50 PM
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I need some advise on brisket. Everything comes out great except brisket, I just cant grasp it. What temp should it be at? How many pounds, how long, should I rub down or marinade before hand. Please help me!
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Stogie
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Total Posts:
128
- Joined: 3/12/2003
- Location: Ft. Wayne, IN
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RE: Looking for some advise on brisket
Tue, 02/10/04 8:11 AM
( permalink)
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rydes95
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Total Posts:
3
- Joined: 2/10/2004
- Location: Newtown, CT
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RE: Looking for some advise on brisket
Tue, 02/10/04 7:33 PM
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Hi Dan, just did one on Thanksgiving & it was perfect! Whole brisket, rubbed w/ dry rub (secret recipe), salt & pepper and smoked fat side up for 5.5 hours @ 225-250 over hickory (wet) and oak(seasoned). Took it out, wrapped in foil & continued for three hours @ 125-150. If you have the time, you'll be smilin'.
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Sundancer7
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RE: Looking for some advise on brisket
Wed, 02/11/04 2:13 PM
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I know that most do brisket on the smoker. Has anyone ever done it in a crock pot?
Paul E. Smith
Knoxville, TN
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lleechef
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Total Posts:
4981
- Joined: 3/22/2003
- Location: Gahanna, OH
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RE: Looking for some advise on brisket
Wed, 02/11/04 2:34 PM
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Stogie is one of the KINGs of BBQ and do whatever he tells ya to do! We did one down in SoCal in the smoker, did a dry rub with mustard and horseradish over night, smoked it the next day, it was delicious.
Paul, I have never tried this in a crock pot, I think it would come out a little like stringy corned beef?
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pasmokers
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Total Posts:
9
- Joined: 1/18/2004
- Location: wilkes barre, PA
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RE: Looking for some advise on brisket
Wed, 02/11/04 2:52 PM
( permalink)
Thanks for the advice guys, I managed to make an edible one thanks to your advice. Sorry I didn't respond sooner, I'm raffling a smoker on my site so I've been quite busy with e-mails. Thanks again guys, I appreciate the help. I love knowing I can always get help from you guys.
Dan
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