Beef Brisket help

[Flatcoat1]

Getting ready to cook my first beef brisket. (Great deal @ $.50 /lb). I have a grill but have access to a barbeque with a side holder for the charcoal/wood. Thinking about apple or pecan wood smoke (I have access to both). From what I have listening to, I need to cook it low and slow. Anyone done brisket before? Help! Flatcoat

[wranglerdude]

Flatcoat, check out the Texas Beef Council web site, txbeef.org. If that doesn't work, Google "how to cook brisket". I have cooked a couple on a Weber gas grill. Both came out pretty good. Cooked at about 250 degrees for around 6 hours if I remember correctly. One of the recipes for rub had a lot of chili powder in it. Too much! Too much chili taste. In Texas, they usually have the fire box on one side, the meat on another. Cook a long time at low temp. Best wood is Mesquite if you can get it. Or use mesquite chips that have been soaked in water in your fire. Good Luck! Brisket is good grazin'! The best is at Cooper's in Llano, Texas if you are down that way.

Wranglerdude

[beeell]

Brisket is a super tough cut. The trick is very low, very slow. We cook ours between 180 and 200° for about 1-15 to 1hr-30min per pound. Use your favorite rub, not too sweet, and a good amount of salt. We use Hickory. Pecan wood might be a little on the sweet side. Temperature control is key. Keep it in the zone, and it should work out fine. Beef needs to be loved into submission. Don't rush it. Also we've found that fat side up works better than down. You'll get differing oppinions on that too.

[Mark]

You have to go to "The Smoke Ring forum" website. This forum has BBQ lovers from all over North America writing in. There is not a doubt in my mind, you will find an enormous amount of information there.
A very enjoyable site.
Mark

[jwf]

i cook beef briset alot i get them around 7 to 10 pounds trim the fat down to about 1/8 thick on the fat side. use a good rub what you like to use. put it on kind of thick on both sides.cover it up and put it in the frig over night. pull it out about 2 hrs before cooking. get your smoker going up to temp. i only use oak and hickory. i also mop my brisket about ever 1 or so using 1 qt apple jucie 11/2 cups of your bbq sauce 1 cup cider vinegar 1 tb spoon salt . cook at 250 for 11/2 hrs per pound so a 8 pounder will go 12 hrs. the last 4 hrs i cover it up in foil and finsh it off pull it out let cool down for about 11/2 hrs cut it and injoy. good luck

[YoungBuck]

I always heard you put the fat side up so when it melts it keeps the meat moister. I would use the apple wood personally. I would agree with the other guys about the time and temp.

That sounds so good. I wish i could help out or at least help with the disposal of the meat when your done cooking it.