Popular Tags
bbq,
pork,
ribs,
grill,
chicken,
beef,
barbecue,
grilled,
grilling,
turkey,
sauce,
corn,
pizza,
cheese,
garlic,
barbeque,
steak,
sweet,
burger,
brisket,
smoked,
charcoal,
sausage,
bacon,
easy,
appetizer,
dry rub,
butter,
big green egg,
salmon,
appetizers,
salad,
potatoes,
fish,
side dish,
veggies,
avacado,
competition,
holiday,
lang,
tri tip,
cream cheese,
sticky,
competition barbecue,
onion,
hamburger,
asparagus,
pork chops,
poultry,
smokeindaeye,
prime rib,
traeger,
tailgating,
thanksgiving,
fyve,
meat,
chili,
bbq sauce,
dessert,
shrimp,
tomatillo,
korean,
competition bbq,
nachos,
meatloaf,
beer,
lamb,
smokeindaeye.com,
none,
grills,
grill marks,
abt's,
smoker,
rub,
wood fired pizza,
brine,
spare ribs,
chicken wings,
grilled pizza,
stuffed,
na,
grilled lobster,
bratwurst,
music,
bbq pro shop,
traditional bbq,
hot,
bacon wraps,
detroit,
mahi mahi,
beer can,
slow cooker,
wsm,
pork tenderloin,
tapanade,
gas,
steaks,
mike davis,
mango,
egg forum,
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.
Related tags:
brisket,
texas
