Smoking my 1st brisket Saturday

jerryleefish · « **Reply #20 on:** 26 May 2012, 07:08 am »

Brisket is a favorite among my family but I only make them by request. I duplicated my mom's recipe by memory. The most important ingredient is using " First Cut of Brisket", sometimes called "Thin Cut". Six lbs @
375F for about one and half hours. Bake covered and check for doneness by
inserting a fork. There should be little resistance

Optional: Cover meat initially with small can of tomato sauce mixed with 1/2 envelope Lipton Onion Soup, and add cut up potatos 20 min before meat is done. Keeps well refrigerated.

saeyedoc · « **Reply #21 on:** 26 May 2012, 02:54 pm »

Quote from: jerryleefish on 26 May 2012, 07:08 am

Brisket is a favorite among my family but I only make them by request. I duplicated my mom's recipe by memory. The most important ingredient is using " First Cut of Brisket", sometimes called "Thin Cut". Six lbs @
375F for about one and half hours. Bake covered and check for doneness by
inserting a fork. There should be little resistance

Optional: Cover meat initially with small can of tomato sauce mixed with 1/2 envelope Lipton Onion Soup, and add cut up potatos 20 min before meat is done. Keeps well refrigerated.

That sounds close to my mom's recipe, but is in no way anything like what we're talking about. This is BBQ baby, low and slow over water in a charcoal and wood fired smoker.
At Passover a few years ago, I tried to get some local BBQ brisket (this is Texas you know) past my in-laws, no go despite their imminent dementia.

Berndt · « **Reply #22 on:** 26 May 2012, 04:29 pm »

I push to 195, after I get 185 I trim the lean half off of the brisket and leave the fat half to go to 195.
I use a 55 gallon drum with a weber grill lid.
Doing a pork shoulder and a brisket today.
Also see that pork ribs are 1.72$ lb at smart and final, going to stock the freezer....

Wig · « **Reply #23 on:** 26 May 2012, 05:21 pm »

Just finished off 20 lbs of pull pork, getting ready to vacuum seal...

Wig

Berndt · « **Reply #24 on:** 26 May 2012, 08:54 pm »

Smoker...

Pork shoulder and chuck roast.
Using the last of my plum wood.

chester_audio · « **Reply #25 on:** 3 Jun 2012, 11:34 am »

I am converted. From now on brisket goes to at least 195. I'll have to put it on in the middle of the night for a 6pm meal but those extra couple of hours are worth the wait.