Is there such a thing as too much brisket?

[Pyle's BBQ]

Ten briskest on the top rack. 9 hours to beefy goodness!



Got 18 packers on the smoker now. Anyone in central IA going to the Arts Festival in Des Moines can try some at the Mo' Rub stand.

[HowardMan]

that looks delicious. and no, there is no such thing as "too much brisket"

[OKcherokee]

mmmmmmm...

[XDfense]

Ah, the elusive brisket. This is the one piece of meat that I have a hard time smoking. I usually only cook the flat b/c I don't have enough people to feed a whole one. I treat it like I would a butt. Slow at around 225 until IT gets to around 160. Then I foil it and take it up to around IT 200. It tastes good but it's not fall apart tender.

Any tips/pointers from a pro?

[jmichna]

Q. Is there such a thing as too much brisket?


A. In this Universe, or some twisted, alternate universe where the Laws of Nature simply do not apply?

[Dirty Rod]

Originally Posted by XDfense

Any tips/pointers from a pro?

I'm all ears. I've got one marinating now for tomorrow. Mine are good but not great. Tender enough but the flavor is not where I want it. I've got a friend that makes an incredible smoked brisket but he's not sharing the Secret.

[loonytunes]

Originally Posted by Dirty Rod

I'm all ears. I've got one marinating now for tomorrow. Mine are good but not great. Tender enough but the flavor is not where I want it. I've got a friend that makes an incredible smoked brisket but he's not sharing the Secret.

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

[loonytunes]

Originally Posted by Pyle's BBQ

Ten briskest on the top rack. 9 hours to beefy goodness!
Attachment 11293
Attachment 11294

Got 18 packers on the smoker now. Anyone in central IA going to the Arts Festival in Des Moines can try some at the Mo' Rub stand.

do you deliver???? i am in fort lauderdale

[Pyle's BBQ]

Originally Posted by XDfense

Ah, the elusive brisket. This is the one piece of meat that I have a hard time smoking. I usually only cook the flat b/c I don't have enough people to feed a whole one. I treat it like I would a butt. Slow at around 225 until IT gets to around 160. Then I foil it and take it up to around IT 200. It tastes good but it's not fall apart tender.

Any tips/pointers from a pro?

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.

[Pyle's BBQ]

Originally Posted by Dirty Rod

I'm all ears. I've got one marinating now for tomorrow. Mine are good but not great. Tender enough but the flavor is not where I want it. I've got a friend that makes an incredible smoked brisket but he's not sharing the Secret.

What are you using for a marinade?