It's real big in western style BBQ. You cook it very similar to a boston butt. High fat content that you want to slowly render out. Cap side up and generously salt/rub. Traditionally it's done with a heavy, sweet type sauce but I actually do it with a vinegar mop.
Haven't actually done a brisket, but I used this recipe on a couple other cuts of beef last year. YUM! With that in mind I've got a whole brisket in the freezer that will probably be cooked up in the next few weeks.
I have done smoked corned beef brisket, though not bbq brisket like they have in texas. Whats crazy is, that cut of meat got its BBQ fame since it was a cheap cut...now its pricey for what it really is..if you do it, please post up..id like to try it too.
It's been a few years, but the last time I cooked one here's what I did:
I used a 1/2 brisket, flat cut side with about 1/2" fat. I rubbed the whole thing with Old Bay seasoning, and cooked it in my smoker about 12 hours at 180-200 degrees, burned 1 pan of hickory sawdust for smoke. I put one coating of BBQ sauce (KC Masterpiece) on top, and cooked it another 4 hours.
After it cooled, I sliced it thin on an angle against the grain, and heated it up in a little more thinned down BBQ sauce. Quite good, but the price of beef has just gotten too expensive. These days it's mostly deer meat & pork at my house.
I have the Weber Smokey Mountain Smoker & here's one I found for it but likely would work in others too. I like em simple like this!!
The Weber Smokey Mountain Cooker Smoker - The Best Way to Cook a Beef Brisket By Robert Owens: The Weber bullet smoker is a tried and true smoker for everything from ribs to chicken. Customers highly recommend its ability to maintain an even temperature for hours which in turn, can produce some of the best smoked meats and fish you will ever taste.
This grill is on the higher end regarding price, but will last several years providing many barbecue pork or beef briskets. Because it is built from a well known grill manufacturer, you know it is a brand that will be the highest quality materials and craftsmanship.
Customers will comment on how easy their favorite meat dish on the Weber Smokey Mountain Cooker Smoker and how they are the envy of their neighbors over and over again. This article is intended to guide the normal weekend warrior on the basic steps to use the Weber Smokey Mountain Smoker to create a delicious brisket that will make you the talk of the town. Before attempting the feat of Smoking a Brisket , it is important to select the proper cut and understand that the size of the cut can determine the cooking time it takes before you can serve a finished product. Smoking a brisket will take about 60-90 minutes per pound and should be taken into account when planning your meal.
It is recommended starting with your local butcher to help you choose the best cut of meat for your project. Since there are many grades, you want to select a cut that fits within your budget. Once you have picked your brisket, it is time to determine the type of wood you will use to flavor your brisket through the smoker. Although there are many hardwood choices like mesquite, oak or hickory, you may want to select a wood that does not overpower the meat. If this is your first attempt at smoking, it is recommended you select a wood that will generate a mild taste. Oak is probably the best choice as it is the most versatile hardwood used in many cookouts. Now that the wood and cut of beef have been chosen, it is time to prepare the brisket. Using a rub to season the meat, select a combination of spices or use the basic; Garlic powder, pepper and salt recipe)to cover the brisket and "rub" the entire cut and let marinate while you get the Weber Smoker stoked up to the proper temperature.
1.Start with a clean unit. remove any material left over from the last cookout.
2.Light the Charcoal using a chimney starter. Be sure to place the chimney starter on the unit, not the ground. The heat from the unit can be dangerous if left sitting on concrete while the charcoal begins to heat up.
3.Once the charcoal in the chimney starter has turned to a chalky gray color add to the bottom of the grill. (Be careful to use heat resistant gloves)
4.Add more charcoal and wait for the rest to turn to a light gray color
5.Begin to assemble the rest of the unit and add cool tap water to the water pan
6.Adjust vents to maintain temperature of about 225-250 degrees
7.Add wood chips, or if you prefer, 3-5 fist sized chunks of the preferred hardwood to the coals.
8.Add meat and cover.
9.Monitor temperature and adjust vents accordingly
10.Remove Brisket using the 60-90 minutes per pound rule of thumb. Remember the smoker's montra "Slow and Low heat will generate a great tasting meat"
I got the rub on this morning. Covered it in yellow mustard and then rubbed on Penzey's Galena Street Rub along with some other spices. I'm gonna get a late start today, probably not until 4, so I'll be up to all hours smoking meat!
The question I have now is whether or not to foil it the last 4 hours and what wood to use. I have oak, hickory, and apple and I can pick up some mesquite chunks. What do you guys think?
IMHO the best reciepe I have found is on http://www.susanminor.org under beef its called brisket pachanga. I've probably smoked around 10 since christmas and they are absolutly great! I use a bradley with hickory and apple alternating. The reciepe is like 8 pages long as it explains everything you need to know. I do mine at 195. It has taken me anywhere from 14-24 hrs to do one. You will not be dissappointed with that reciepe trust me.
Don't read it then. It starts by explaning how to pick a brisket and carving it then trimming fat all the stuff you really need to know to get a perfect brisket. I have never had a complaint or a leftover from this reciepe.