Brisket recipe


 
RJ Banks

RJ Banks

TVWBB All-Star
Okay, here it goes. I know I can get a wide range of responses to this question. I am doing my first brisket in the next few days. I have a 7.5 lb flat. I need a really good rub and injection for the brisket. Also, any tips and instructions so my first one can successful. Thanks
 
Here is DrBBQ, Ray Lampe's, Big TIme Cow Injection:

2 C Beef Broth, Stock, Consomme'
1/4 C Worcestershire Sauce
1 t Onion powder
1 t Garlic powder
1/2 t Cayenne Pepper

As for a rub, seeing that this is your first brisket, I would keep it simple and use Kosher Salt, Cracked Black Pepper, Granulated Garlic, Granulated Onion and some Cayenne. OR
you could use Montreal Steak Seasoning which works great on brisket.
 
Thanks Bruce. Any advice on the cooking of it?

Bill, any place you know where you can buy just one container of the Beef Master Dry Rub? Can't commit to six bottles of something I have never tried.
 
Advice on the cooking: don't get hung up on meat temperatures. Only temp you need to worry about is the pit temp. Cook it till a probe goes in the flat sideways like its going into warm/room temp butter. Depending on the pit temperature and the thickness of the flat your looking at 1- 11/2 hrs/lb for it to cook but I would check it after 6 hrs and judge it from there.
 
Cabellas carry Billy's rubs and they do sell them individually. I have called Billy and ordered via phone and he will sell you different rubs. I've gotten 2 beef masters, 2 originals, 1 competition, 1 XXX Cherry on one order. By the way the XXX Cherry is great adding to the other rubs
 
Last edited:
Bob Sample said:
Advice on the cooking: don't get hung up on meat temperatures. Only temp you need to worry about is the pit temp. Cook it till a probe goes in the flat sideways like its going into warm/room temp butter. Depending on the pit temperature and the thickness of the flat your looking at 1- 11/2 hrs/lb for it to cook but I would check it after 6 hrs and judge it from there.
Click to expand...
So doing a little searching this morning on to why my flat yesterday was still a little tough and your post interested me. I injected seasoned beef broth and cooked till 150º the injected again and foiled and removed at 205º. Pit temp was 275º, so you are saying even if at 205 let it keep cooking in foil until tender to the push?
Another problem that I had was the foil cooking lost all of my bark, is it better then to use a alum pan with the me raided up on a rack it in?
 
Ray.S said:
So doing a little searching this morning on to why my flat yesterday was still a little tough and your post interested me. I injected seasoned beef broth and cooked till 150º the injected again and foiled and removed at 205º. Pit temp was 275º, so you are saying even if at 205 let it keep cooking in foil until tender to the push?
Another problem that I had was the foil cooking lost all of my bark, is it better then to use a alum pan with the me raided up on a rack it in?
Click to expand...


Ray I don't foil unless going HH or I need to speed the cook up. I also don't temp any meat I'm cooking except for roasts I want med-rare. Yes foiling the brisket will screw up the bark, especially with all the moisture you've added with the injection. If foiling remove the brisket from the foil before it's probe tender so the bark can stiffen up as it finishes cooking.

Cooking to a certain temperature is a hit and miss proposition for a properly cooked brisket. Always cook till it is probe tender.
 
You must log in or register to reply here.

 

Back
Top