Smoking a beef brisket

[GMbuck]

Anyone have any tips, secrets, techniques?

[bowhunter1023]

Anyone have any tips, secrets, techniques?

Send MagnumMudMan a PM. He smokes one for a function we have every summer and it is absolutely amazing. He definitely knows what he is doing...

[coonskinner]

very slow...we used to do very large ones in texas...done them all night checking and basting them i'd say at least per hr...the top part may burn some but that was ok...anyway thats how they were done in tx...i have yet to see a beef brisket in ohio thats half the size we had there so it doesnt take as long up here...cooked over mesquite is fantastic...:D

[WaldoOHsFavoriteSon]

Are you smoking a "flat" or a "packer cut"? I've cooked a pile of them, and this method works well for me. Get a large packer cut brisket. I marinate mine overnight with worcheshire sauce, then rub with one of my rub concoctions or just salt/pepper/garlic powder. I smoke it over oak, or hickory if I'm out of oak, fatty part up @ 225 degrees. Plan on cooking it for about 10-12 hours (about an hour per lb). Then remove, wrap with foil, and stick it in a cooler (no ice) for about an hour. This makes the juices retreat back into the meat. Then slice off the fatty top part (top and bottom are separated by a layer of fat), throw it back in the smoker. Slice the now finished lower part against the grain - its ready to go. Cook the fatty top part until its black (a couple hours), then cut or shred it into bite size pieces. These are called "burnt ends", and are damn good! If you only have a flat, you do it the same way, minus the burnt ends (the flat is the leaner, smaller bottom section that you usually see in the store for making corned beef), and it will cook quicker. I always buy the big old packers (bigger,cheaper, and cook better)!

[tmocherman]

I know this reply is probably late, but here is a very good web address for smoking, and grilling all sorts of things. I tried this method for both brisket, and ribs, and both were great. Ribs were the best I've had.

http://www.amazingribs.com/