Brisket for Morons
By gibsonstv | 0 comments
simple and easy to make, this recipe is for the beginner but cooks a mean brisket!
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Dr. Pepper Brisket
By BBQNuts | 0 comments
A Dr. Pepper injection gives this brisket a juicy flavor.
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Damn Fine Brisket
By captbrando | 0 comments
Brisket in Texas is an art that takes many years to master. Here's what I do to get a tender cut of meat that packs a flavorful punch! Keep in mind that this recipe's servings and cook time depend on the size brisket you buy. I count on 75-90 minutes per pound on the initial smoke, and another 2-4 hours after the smoke before you are ready.
Slow Smoked Beef Brisket
By Sean | 0 comments
Brisket can be one of the hardest cooks on the BBQ. I've cooked many of them and this recipe works well. The key is steady even cooking temps for the length of the cook. I smoke my brisket at 250 with some hickory and sometimes some fruit wood like cherry or apple. I like to cook my brisket to an internal temp of 190 which means it's tender and juicy but still slicable. Every brisket is different and the cooking time will vary depending on the fat and connective tissue content. I find the times vary from 50-60 minutes per pound. Injecting the brisket will speed the cooking time up as much as an hour or so overall.
