I'm sure this has been asked a ton of times but what's one more time??

I am going to bbq a brisket starting around 7 or 8 in the morning and cook for 10 or 12 hours. Looked at several websites for recipes and all and combined a few into the one I think will work for me.

Most all websites suggest wrapping meat in alum foil and then continue cooking for several more hours. One site states doing this at 150 deg and another says 190 deg. I think this is the trick that has caused me to totally bomb out on past attempts at briskets. I want to impress my wife who is from the south who has eaten "Tender" brisket cut with a fork, of which I have not been able to do yet.

Any suggestions? I need em quick, should have asked a few days ago.

Joe

How are you cooking it? On a smoker I bring to 190, foil and put in empty ice chest for an hr or two. Foiling on the pit tends to boil in it's own juices. Foiling and holding tends to let it relax and suck up the juice.

The Definitive Brisket Essay

Barbecue Brisket Recipe Texas Style, A Detailed Step By Step Guide

Enjoy!!

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SWCA #2306
DAV in honor of POP

That's the one I picked and I have the "ice" chest ready to go. Strange deal for sure.

Let us know how it turns out.

Good Luck Mi Amigo!

I cook my brisket in a 275df oven wrapped in foil. I dry rub it as early as I can to let the spices settle in.(spices up to you)I use an injector to pump in beef broth and spices before I start to cook it. I like to uncover it and use the broiler to put a nice golden finish to it. Heck, a bowl of pintos, cornbread, and a little onion on the side and I'm a happy guy(as well as the family)

The one key thing to "cut with a fork brisket" is to cut the meat across the grain. If you don't the meat will be stringy.

Hobie

BTW, if I gave out the recipe, I'd have to....well you know.

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Laissez les bons temps roulez!

I learned my Brisket recipe back in San Antonio and it always comes out great.

- Marinate the brisket over night in a rectangular baking dish (be sure there is enough marinade to fill about half the dish). Put the "fat" side UP. Cover the dish with aluminum foil.
- First thing in the morning, take the still covered dish and put it in the oven at 250 degrees.
- Throughout the day, baste the meat with the juices
- Sometime around six hours later, you should be able to slide a fork in the meat effortlessly.
- Pour your favorite BBQ sauce over the top, take the aluminum foil off the top, and turn up the oven to 350. Cook for 10-15 minutes to finish it. You can also do this on the Barbecue.

Serve with Rice and Beans (preferably Spanish rice and pinto beans).

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"... shall not be infringed."

Shouldn't you take the foil off before you puor the barbque sauce on it???

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oven and bbque are not synonymous here in texas.

First---only smoke it--don't grill it.
Get good brisket and trim the fat to taste--in my case, don't trim it---I like fat.
Get the smoke up too no more than 130 degrees---maintain that temp.
Baste the brisket with white viniger and don't do it more than every two hours--when you turn the brisket.
Cook until you have about a 1/4 inch smoke ring---usually about 8 hours----maybe more.
Use GOOD well seasoned woods--mesquite and fruitwoods are good as helpers--oak and Pecan as base.
Watch the smoke temperture.

There are two places in Texas I WILL NOT go thru without eating BBQ.
Blacks in Lockhart and Coopers in Llano.
Now this is the truth---I have called my BIL in the morning and told him to be ready to roll about 10 am---he lives in Salado. I pick him up and we eat lunch at Coopers in Llano and i get back too Deer Park by 7pm.
Blessings

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TEXAS, by GOD

dtrina,

Thanks for posting the link.

I opened that link and INSTANTLY got hungry! I gotta get a brisket and try out that recipe this coming week. There's nothing in the house that even comes close to substituting that tasty dish... *sigh*.

Chris

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/at least she finds me handy.

Okay, my folks were born and raised in Texas, Menard and Sterling City, met married and lived in San Angelo. We moved to Illinois in 1959. I've had some pretty tasty BBQ goat, mesquite fed from down around there.

My Dad started cooking brisket when it was considered junk meat. He would cook the seasoned meat in the oven and baste it occasionally with a vinegar based marinade. When it was tender, he would take it out and put it on the mesquite smoke grill to finish. It would be dark on the outside but delicious on the inside. Like I mentioned, cutting the brisket correctly makes a great deal of difference. My brisket almost is good as my Dad's, but I'm still trying.

Hobie hungry............

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Laissez les bons temps roulez!