Brisket smokers

[longbow51]

I did a couple this way after watching some Goldie videos, came out good except the bottom overcooked some on my grill. I really liked the simplicity

Those kids are fun to watch. We do have a water pan in ours (Weber Summit Charcoal).

 

[BackofBeyond]

Heavy salt and pepper, smoker on 215, paper wrap after the stall, give it a good shot of broth and tallow before wrapping. Pull it at 202, let ‘er rest in a cooler, slice it up and down the hatch.

 

[sccritterkiller]

Goes into the smoker fat side up...I wrap with peach flavored butcher paper around 165...pull at 210.

 

[88man]

Do you cook fat side down?

up, no trim, just wipe fat off before cutting when its for buffet type events

 

[Addicting]

I tend to aggressively trim the fat leaving a 1/4”

Salt, pepper, garlic, onion heavily and tinfoil wrap at 165. Pull it at 204, wrap in a towel, and let it rest in a cooler for several hours.

 

[Dave N]

Not sure what you folks think about it but our local Walmart has whole brisket for $3.96/lb.

 

[Deleted member 52098]

I like to smoke mine really low and slow, and then I finish in foil with a little apple cider. Probably not up to code, but I get the nice bark from cooking it lower and longer, but still stays pretty juicy

Definitely don't ever cook fat side down. Done 5 of them now, 4 were perfect, 1 was shit. and it was the one I stupidly set on grill fat side down

 

[trackerbacker]

Favorite way to smoke a brisket? Pastirma, no, not a typo for pastrami. Suho meso if you want to google. Will run up some sujuk at the same time (again, google).No, this is not even close to that garbage borglong or whatever it's called.

One of our black angus, butchered all up of course. Salt and garlic cure, old school, not pink salt. Aged. Smoked, aged, got a little antsy and went from freezer to plate on one, where as I should've had patience to freezer-fridge-plate.

Some I'll dry out longer, smoke longer, depends what my needs and supply dictates, some I'll keep on the softer side.

(Photos on hand of last year's set, not cool enough temps to start this year's run-up)

(The whiskeys my homemade batch, well, technically George Washington's recipe, but modern day ingredients)

 

[Bigjay73]

Not sure what you folks think about it but our local Walmart has whole brisket for $3.96/lb.

That's where Sam's in Denver is at, Costco is about $4.50. Cheaper than ground beef, can't beat that