Is there such a thing as too much brisket?

[UncleBuck]

If you had a place for me to crash I would have destroyed that meat

[Dirty Rod]

Originally Posted by loonytunes

there is a product called LIQUID SMOKE. just rub a little on the brisket and you get a smoky flavor

Liquid smoke - Wikipedia, the free encyclopedia

Wrights Liquid Smoke Hickory Seasoning 3.5 oz

Interesting. I use that in my burgers but normally get the smokey flavor from the wood when I smoke. I guess I might have to go pull that bottle out tonight.

Any other tips?

Originally Posted by Pyle's BBQ

What are you using for a marinade?

I've tried about 8 different marinades. The best taste I've gotten was my own but, as I said, it wasn't good enough. Tonight I'm using a Brown Sugar Bourbon Grill Mates marinade on one and a Smokey Maple from Silver Palate on the other brisket.

Smoking is done on a Weber Smokey Mountain using Lump Charcoal and a mixture of Apple and Orange woods. In the water pan is water and a little red wine.

I've been able to produce killer smoked pork, ribs, fish, and chicken so I can work the smoker. Not being able to produce killer brisket is killing me.

[XDfense]

Originally Posted by Pyle's BBQ

Have you tried a higher temp, say 275*F. The flat has a lot less fat to render. Having it on the smoker for less time will help with the tenderness. I do not foil, but I know my smoker and how it cooks. What type of smoker do you use? What rub are you using on your beef? That will make a difference also. If you do change anything in your cooking process, change only one thing. That way you know what effect the results. PM me if you have other questions.

I will try the higher temp next time. I was hoping to pick up a brisket for this weekend but the ones at the store weren't great looking.

I have a Traeger smoker. I can hold temperature pretty darn steady with it. I usually just use a rub that I would use for pork. I slather it with yellow mustard then sprinkle the rub. The ones I've done taste good, but are very tender.