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Old 06-25-2017, 06:59 PM   #1
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Moist Brisket

When we were in Austin, Texas recently we had Blacks BBQ fatty brisket. It was the best and most moist I have ever had. Does anyone know how to smoke it so it will be moist? We have a Big Green Egg we cook on. Rub recipes are also welcome.
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Old 06-25-2017, 07:22 PM   #2
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Inject it with Apple Juice before placing it in the smoker
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Old 06-25-2017, 07:24 PM   #3
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Originally Posted by dryhorn2 View Post
Inject it with Apple Juice before placing it in the smoker
We've done that with pork. Thanks!
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Old 06-25-2017, 07:39 PM   #4
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No matter what rub you use, always place in the smoker with the fat side up.

Unwrap, wash & clean the brisket good. Remove as much of the silverskin as possible, pulling with a paper towel will keep from slipping thru your fingers, might have to use a very sharp knife to help.
Allow the rub to be on for about 1 1/2 hrs. before placing in the grill. If using the green egg, heat will be directly underneath ~ make sure you have a pan of juice or water between the heat & brisket to catch the drippings and add to moisture level. Smoke for about 2 1/2 hrs. around 275 to 300*F, if using wood chips to crate the smoke - it helps to soak the wood in water so it does smoke and not burn to create a taste or hotter fire.
Take the brisket from the smoker & Texas Wrap (wrap in tin foil), place in the oven around 225* for about an hour.

At least this is how I do mine.

Many dry rubs on the I-net, my choice may not be yours ~ often takes many tries to find what you like so use small briskets until you find your favorite recipe.
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Old 06-26-2017, 05:35 AM   #5
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Google bludawg's brisket. Its a super easy technique. It's how I do mine. Salt, cracked pepper, garlic power, and onion powder make a great rub.
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Old 06-26-2017, 06:59 AM   #6
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Check this out. You will get step by step instructions along with numerous other recipes to take home...


Central Florida Fall Eggfest - Celebrate cooking with an egg
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Old 06-26-2017, 06:59 AM   #7
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You could also do what's called the "Texas Crutch" where you wrap it in foil after it reaches a certain temp (usually 160). I've done it when I'm in a hurry and it works...just be careful, if it spends too much time wrapped you will end up with Pot Roast...tasty pot roast though!

But the key to brisket is time and use a meat thermometer. Just keep practicing....its a win-win scenario!

Here's a link explaining the crutch- There is tons of info for and against the crutch on the internet.

How to smoke brisket, the Texas crutch way - Chicago Tribune
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Old 06-26-2017, 07:34 AM   #8
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The key is to be sure that you have the "cap" end of the brisket. Normally that means buying a whole, or packer, brisket in a cryo-pac. The "flat" end that is frequently sold as brisket in the grocery store will never be as moist as the cap. The cap is the thicker end and is a group of muscle and fat oriented a different direction from the flat. If you get sliced brisket that is "moist" or "fatty" in Texas then it is from the point.

Here's a photo of someone's packer brisket on an BGE. Be sure to locate the grain on either point or flat and slice cross-grain. Otherwise, even the most tender brisket can still be chewy. The flat is good for sandwiches if sliced really thin, I think. Some people prefer the flat because it is lean. In competition, the slices judged are always flats and the pit masters frequently inject the flat with beef broth for moistness.

Here's a link to the original page. In my opinion, the author of the page wasted the best part of the brisket by cubing it and making "burnt ends." The point has fantastic flavor and tenderness as slices, too. But, for competition, the point often cubed and smoke a bit more.

TELL YOU WHAT BBQ: RUB IT...SMOKE IT...PULL IT!: Brisket 101

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Old 06-26-2017, 08:54 AM   #9
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12 hours at 180.


New BBQ joint opened up near home. I swear the brisket is the best I ever had. I needled the owner on how to do it. He would not give up his rub recipe, but he told me the secret is 12 hours at 180 degrees.


One of these days, I'll make a 12 hour brisket.

Tim
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Old 06-26-2017, 09:38 AM   #10
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12 hours at 180.


New BBQ joint opened up near home. I swear the brisket is the best I ever had. I needled the owner on how to do it. He would not give up his rub recipe, but he told me the secret is 12 hours at 180 degrees.


One of these days, I'll make a 12 hour brisket.

Tim
180 is FAR too low for the magic to happen. In order to get that nice crust on the outside a process called the Maillard reaction has to take place. I generally cook briskets, pretty high - Close to 275. This is a very "Texas" styled approach and is used by many of the greats in Texas, including (in my opinion) the best - Aaron Franklin.

The only difference between cooking at 225 and 275 is time. I would rather cook a packer brisket for 10 - 12 hours at 275 rather than 14+ hours at 225. This all changes a bit when I cook pork. If I'm cooking just for my family, I'll cook it a bit slower at a low temp like 225. This will allow significantly more fat to render and produces a leaner product. If I'm cooking for the neighborhood, I'm always going to be running hotter to feed the mob more quickly.

If you're interested in building a "proper" Texas style cooker to produce high quality brisket, I've outlined my latest build here!

Building an Offset Barbecue Smoker - Part One | Cook Eat Travel Repeat
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