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Thread: Dave's Smoked Brisket

  1. #1
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    Default Dave's Smoked Brisket

    Brisket
    1. Injection: 1 can of beef broth, 1 tsp better than bouillon, 1 Tbsp minced garlic, various herbs and spices. Night before, mix up injection liquid and store in frig overnight. Morning of the smoke, rinse meat and inject.

    2. Rub: Pat dry and rub with yellow mustard. Liberally sprinkle with your favorite bbq rub, onion powder, garlic powder, black pepper, salt and red pepper flakes.



    3. Smoke: Put meat on smoke for approximately 3 to 4 hours at approximately 240 degrees. Look for the nice mahogany color or an internal temp of 150 – 160.



    4. Wrap: When the meat meets requirements in step 3, pull meat from smoker and put in foil pan to wrap and finish. I add the remaining injection juices that weren’t used in step #1 to the pan(s). Cover tightly with foil and back in the smoker or over at 240 – 250 for the remainder of the cook. Meat is done at 190 – 195 degrees internal temp. Goal is not to have a pulled meat but something that will still slice without falling apart. Remove meat from heat and put in an ice chest lined with towels to let meat rest for about an hour before slicing. This allows the meat to retain the moisture and firm up for slicing.







    5. If I am making sandwiches with my brisket, I like a garlic mayo (aioli) over bbq sauce. Try it once and see what you think. 1 ˝ cup mayo, 2 gloves of minced FRESH garlic and 1 Tbsp lemon juice. Make ahead and allow flavors to meld together.
    2006 Dodge Ram 3500 Dually, 21' North River Seahawk

  2. #2
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    Harrisville, Utah
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    Default

    That's good stuff. Going for some more BBQ smoked pork this next week since my son is coming to town.

  3. #3
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    La Pine, Oregon
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    Default

    That looks and sound terrific. Going to try that one.
    Thanks Dave

    KS

  4. #4
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    KS, the last couple of times I have mixed things up a bit and made pastrami out of a corn beef brisket. Those have been awesome!!



    Last edited by SuperD; 12-06-2013 at 09:23 PM.
    2006 Dodge Ram 3500 Dually, 21' North River Seahawk

  5. #5
    Join Date
    Jun 2008
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    West Haven, UTAH
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    Default

    Corned beef on the smoker is the bomb. Been doing a few of them.
    Team:Rocky Mountain Tackle, Radical Glow, Fresh water basics, Velocity fishing.

  6. #6
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    Jul 2008
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    Cache Valley, Utah
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    Good stuff, guys! In either case of fresh or corned brisket, consider cooking until just tender, then slicing and simmering in a good IPA until thickened and caralmelized. Ue the slices in a great Rueben sandwich finished on the grill while out for kokes, or later back in camp.

  7. #7
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    Default

    That sounds good smoke poles. I like to get a smoke on my corned beef for about 4-5 hours, this is a low heat smoke, 130-140 degrees. After that, if will put in the crock pot with potatoes, cabbage and a few carrots.

    I will also finish off in the oven and slice for Ruben sandwiches. That's my favorite sandwich. Gonna try the IPA deal though. That will be good. Just after St. Pattys day, the stores around me will throw the corned beefs on sale to get rid of them. I will buy a half dozen, smoke three of them up, them vacuum pack and freeze. T hen later when I want one to do whatever with, I will thaw out one and have some good eats!
    Team:Rocky Mountain Tackle, Radical Glow, Fresh water basics, Velocity fishing.

  8. #8
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    Jun 2008
    Location
    Harrisville Utah
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    What kind of smoker setups are you guys using....I still use the old school little chiefs and the cant handle that stuff!
    Mack's Pro Staff

  9. #9
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    Jan 2009
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    Utah
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    TB, I use a GSM (Great Smokey Mountain) propane unit. Nothing fancy but allows me good temperature control with the propane and I installed upgraded thermometors in the door.

    2006 Dodge Ram 3500 Dually, 21' North River Seahawk

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