I found this site by chance but had to reply to this thread. I've tried hundreds of recipes and these are two of my favorites. These are more of a Texas/Oklahoma Flavor than what we've seen in the earlier post.Traditional BBQ Brisket
1 large Brisket (I like untrimmed brisket so the fat bastesthe brisket while it's on the smoker)
Salt cure for meat below
- 1 cup noniodized salt
- 3/4 cup sugar
- 1/4 cup freshly ground black pepper
- 1 teaspoon dried leaf thyme
- 1/2 teaspoon powdered bay leaf or 2 large bay leaves, finely crumbled
- 1/2 teaspoon ground cloves
- 1/2 teaspoon red (cayenne) pepper [I use more but I like mine spicy]
In a bowl, combine all ingreadients and use immediately or store in a container with a tight fitting lid. It will keep indefinately if kept in an airtight container.
Use 1/4 cup of cure for each pound of meat by rubbing cure over all surfaces of meat. Place meat in storage bag pressing out as much air as possible and before sealing. Message meat vigorously rubbing the cure into the meat. I then put the bag in a bowl and refrigerate overnight, rubbing cure 3-5 times during the process.
By the time it's finhished, it will have exuded a brine that you will want to rinse well and pat dry before smoking.
To Smoke Brisket:
I smoke the brisket on a woodburning smoker but the real key is making sure you have indirect heat and lots of smoke. For the fire, I use 1/2 store bought charcoal briquettes and 1/2 any hard
wood in chunks. [I always prefer mesquite or hickory and I cut my chucks in 4 x 4 x 4 in. squares] It's important to make sure that you soak the wood in water for a couple of hours before you put it in the fire.
I usually put a liquid barrier between the fire and the meat as well. You've taken quite a bit of liquid out of the meat with the salt cure so make sure this doesn't run out or your meat will be tough.
I smoke my brisket at 280 degrees with the fat side up for about 6 hours and then wrap it in heavy-duty foil for 6 to 8 more hours. (After its wrapped, you can even put it in your oven. I have never been able to tell a difference.)
Let cool for 15 minutes or so and your ready to serve.Lazy man's version
- 2 Tablespoons of liquid smoke
- 1 teaspoon garlic salt
- 1 teaspoon onion salt
- 1 teaspoon celery salt
- 2 teaspoons worchestershire sause
- 2 teaspoons black pepper
- 1.5 teaspoons salt
- 4-5 lb. trimmed brisket
Mix the seasonings in a bowl and let stand while you put the brisket fat up in a baking dish that you can seal airtight with foil. Puncture the brisket with a sharp instrument and pour mixture over the top. Seal tightly and put in oven at 300 degrees for 6-7 hours. Cool for 10 minutes, trim off excess fat, and server sliced or chopped.
We serve this version a lot for superbowl parties and other events with a large crowd and make two at once. We eat them as chopped beef sandwiches on freshly baked french bread topped with bannana peppers, black olives, onions, green pepper, and mozzerella. Put it back in the oven to melt the cheese and then serve. You can strain the pan drippings and serve as a quasi french dip sandwich served Okie style as well.
You will note that I haven't mentioned barbeque sause in my recipes. It never touches the meat until it's on the plate and ready to eat.
[ 02-15-2001: Message edited by: PDT816 ]