ALAN bbq brisket

[Chris 2]

1/3rd cup of salt
1/4th cup of paprika
3 Tbs chili powder
2 Tbs fresh ground black pepper
1 Tbs of ground cumin
1 1/2 Tbs garlic powder
1 tsp of lemon pepper
1/2 tsp cayenne
1/2 tsp of ground mustard

yellow mustard


Mix the dry ingredients thoroughly in a glass or plastic jar. Using plain old yellow mustard, lightly coat brisket using a pastry brush. This sets up a nice surface on the meat for the spices to adhere to, creates a great presentation on the meat at the end and does not carry the mustard taste as it evaporates during the cooking process. After applying the mustard, sprinkle the rub on the brisket - use generously - but not packed on. You will enjoy the flavors. Have fun!

Slow cook at 225 for at least 6 hours for a 4lb brisket, bigger takes longer a 8lb brisket should be close to 180 after 8hrs, watch the smoke as brisket soaks it up like a sponge and may turn bitter, this is a basic recipe adjust as you wish......I just did 18 brisket cut racks of ribs for a birthday party saturday, that was too much like work (L) :BigLaugh:

[Joe_WaZoo]

Yo Chris,

Next time we need to have a sampler party at your place. Man that sounds like it was tasty.

Joe_WaZoo

[SmknAl]

Thanks, I have an opportunity to cook for Mom's day. I'll pick up a brisket at Cosco's and go for it!

I use a Webber ant set up for indirect cooking. I frequently start Pork Shoulders the night before, slow cook all night and warm up on foil at serving. Think that might work with the brisket? I frequently use wood chucks for additional flavor. Do you have a recommendation for my first try at brisket? Have heard they use Mesquite in Texas on beef.

[Chris 2]

Joe I have been thinking of having a bbq at my humble abode for awhile now, we'll have to see how the summer goes.

Alan, I started out with a weber years ago amazing what you can cook on a good weber charcol grill. as far as the brisket goes, you may want to trim some fat off down to about a 1/4" thick as it doesn't render out like pork, and as far as mesquite I use that or hickory on brisket ,But go easy on the mesquite as it can turn bitter if you use too much. some folks will smoke/slow cook brisket then wrap in foil for the last 2 hours or so to help tenderize it some.I currently have 5 charcoal/wood grills /smokers on one of my patio's.
a weber,a brinkman water smoker,a brinkman cinnamarron?(sp) texas style pit,A lyfe tyme texas pit with a upright smoker weighs in at 650 lbs 20 inch dia. and a santa fe grill for beer can chickens and burgers. :Cook: oh yeah I can't forget the italian bbq fireplace, and a huge gas grill that hasn't been used in 5 years :BigLaugh: Alan you might want to check out the smoke ring on the net more information on bbq then you can soak up in a lifetime!
Another good place that I by my charcoal & lump charcoal from is the outdoor cooking store in white bear lake, They have chefs select charcoal which does not have all the additives in it, like kingsford or some other brands have in them, oh well I have babbled enough!

[SmknAl]

Joe I have been thinking of having a bbq at my humble abode for awhile now, we'll have to see how the summer goes.

Alan, I started out with a weber years ago amazing what you can cook on a good weber charcol grill. as far as the brisket goes, you may want to trim some fat off down to about a 1/4" thick as it doesn't render out like pork, and as far as mesquite I use that or hickory on brisket ,But go easy on the mesquite as it can turn bitter if you use too much. some folks will smoke/slow cook brisket then wrap in foil for the last 2 hours or so to help tenderize it some.I currently have 5 charcoal/wood grills /smokers on one of my patio's.
a weber,a brinkman water smoker,a brinkman cinnamarron?(sp) texas style pit,A lyfe tyme texas pit with a upright smoker weighs in at 650 lbs 20 inch dia. and a santa fe grill for beer can chickens and burgers. :Cook: oh yeah I can't forget the italian bbq fireplace, and a huge gas grill that hasn't been used in 5 years :BigLaugh: Alan you might want to check out the smoke ring on the net more information on bbq then you can soak up in a lifetime!
Another good place that I by my charcoal & lump charcoal from is the outdoor cooking store in white bear lake, They have chefs select charcoal which does not have all the additives in it, like kingsford or some other brands have in them, oh well I have babbled enough!

Thanks!

You have an awesome setup! Particiularly the Lyfe time. That is definitely a pro type of smoker. I understand that they are made from pipe used in the oil industry. Heavy Duty! My son bought one several years back and had it moved 3-4 time over the years. Movers have a fit when they see his bbq to load on the truck!

I'll check out the web site.

[Chris 2]

Alan yeah moving the lyfe tyme is dreaded affair every time the wind changes direction! :Hehe: :Hehe:

[SmknAl]

Chris 2,

Picked up 2 brisket's from Cosco's for the weekend. A bit expensive I thought, $2.92 /lb., but who cares when cooking out!? :crazy:

Used your rub, cooked them for 12 hours Saturday. Removed them from the grill a 9:00 PM, cooled, and sliced thin. Took a couple of samples (about 1/2 lb.) Found flavor great, color slightly pink but done, texture a bit tough tho you could easly cut it with the side of a fork. :Cook:

Put them back on the grill the next day wrapped in foil for 2 1/2 hours. Everyone was starving so I gave in an surved. My bother in law must have eaten 3 lbs!! :gun:

Great smoky flavor, all most falling apart, wonderful a'jus, teriffic spices, was a huge hit! This is definetly food for company.

:D :D Thanks for your input and the rub, it's in my book forever. ;)

[Chris 2]

Alan, good job! but remember when slo-smoking time is a guesstamite :BeatsMe: the mighty therometer is the true indication of done... but like i said at 180 it should be done almost well, did you get that nice pink smoke ring on the outer say 1/4 inch?Any how really glad it turned out okay,and for the 1st one you did well, you must be a heck of a bbqing guy! :Bigparty:
By the way I have to bbq for 80 people the 28th in glencoe wanna help? :Angel: oh lord what did I get myself into :)

[John Ritter]

80 peopl...that must be a big bbq grill...

pssst....hey anybody.....wanna follow Chris to this party and try to blend in....if there are 80 people there we have a chance of not being caught and getting some great food......

[Chris 2]

John,
My next texas pit smoker will be big enough to feed 80 people :Cook:
I will be using 3 pits at this gala affair :Laugh1: Plus a weber kettle.
some how or another My older sister volunteered me for her son's daughters graduation party. so I being the ever dutiful younger brother,Will load 3 pits and 1 weber and a sante fe grill along with 120lbs of charcoal on a trailer,and tow this mess out to glenco, the night before ,marinade the ribs and chicken overnight, and start cooking at 6am, so if ya wanna eat show up about 6am and you can help! :BigLaugh: I'll even let ya throw the apple wood in the fire! :floor:

[Chris 2]

dinner anyone ribs right outta the pit! :devil32:

[SmknAl]

Alan, good job! but remember when slo-smoking time is a guesstamite :BeatsMe: the mighty therometer is the true indication of done... but like i said at 180 it should be done almost well, did you get that nice pink smoke ring on the outer say 1/4 inch?Any how really glad it turned out okay,and for the 1st one you did well, you must be a heck of a bbqing guy! :Bigparty:
By the way I have to bbq for 80 people the 28th in glencoe wanna help? :Angel: oh lord what did I get myself into :)

Yep, I got a smoke ring about 1/4 inch deep on most of the brisket. When I put them in the foil to finish the ring disappeared on most of it. I think it may have been finishing to tender a bit long (or hot). Anyway it was great and I have about a 1 1/2lb. bag of it in the freezer for a late night snack.

I'd love to help out with the 80 person party, :Butt: I have a prior comitment. ;) ;)

Post the address and a bet you could get lots of help tasting! It might be just what it takes to get Vic's putting out to Glencoe. :BigLaugh:

[Chris 2]

Alan,
:goofy: So ya think all the vic riders would blend right in with the high school kids and their parents in Glenco/ :riding: Oh well no help no eat :bounce:
Anyhow hope the weather changes so everyone can enjoy some riding!

[Chris 2]

OKAY this is gonna be a lot like work :Laugh1: They decided on butts and chicken, so I guess we are gonna have a little Butt with our chic.s :BigLaugh:
thats a joke get it!? :Butt:

[SmknAl]

OKAY this is gonna be a lot like work :Laugh1: They decided on butts and chicken, so I guess we are gonna have a little Butt with our chic.s :BigLaugh:
thats a joke get it!? :Butt:


Hope you have good weather for this weekend, that's no joke!

BTW, where do you buy your butt's? I usually go for the best price I can find at Cosco's, Cub, Rainbow, etc.

[Chris 2]

Alan
I usually buy them at Sam's club by the caseI have gotten them for as low as 85 cents a pound.....

[SmknAl]

Alan
I usually buy them at Sam's club by the caseI have gotten them for as low as 85 cents a pound.....

Wow! that's a great price. If you see a good buy even close to that let me know! :Cook: I could use serveral this summer. I do a North Carolina chopped & pulled pork BBQ that is to die for. Heavy red pepper, vinegar, salt, pepper, sugar, tobasco. My recipe makes a gallon of the stuff. Make my mouth water just thinking about it, must be hungry or something.

[Chris 2]

Alan I just bought 55.4lbs of pork butts at sams for 67.20 a little less then 1.20 a pound... and that was 8 pork butts to a case sometimes they come 10 to acase

[SmknAl]

Alan I just bought 55.4lbs of pork butts at sams for 67.20 a little less then 1.20 a pound... and that was 8 pork butts to a case sometimes they come 10 to acase

Was that at Sam's Club?

[Chris 2]

Alan,
Yep that was at the sam's club in fridley.
by the way the bbq went great! or as I told the party goer's I judge it a success if everyone lives through it (L) :BigLaugh:

[Sparky_Bill]

Chris and Alan, just want to give you guys a big thanks. I bought an electric smoker and man am I happy with it. I just tried yoiur brisket for the first time in my life. I put your seasoning on last night and this morning I took it out and put in the smoker at 5:00AM, set the temp to 225 and time for 12 hours. I also inserted a thermometer in the meat with the cable running out the stack.

I then went to work. I had to work over time and could not get home to attend the cooking. I asked my wife to check the meat temp. She said it was 192 at 4:00PM. I asked her to just unplug the smoker and not to open the door. I did not get home till 6PM.

I took out then and was still warm. Sliced it thin and man it was tender and great tasting. Again, thanks guys. It was a hit so will be doing again for sure. Can't wait to do my first turkey.

[SmknAl]

Chris is the expert, I am a wana'be Smoker.

:weed2:

[Thumper]

Chris is the expert, I am a wana'be Smoker. :weed2:

Should that now be: WanaB_SmknAl ?!? :BeatsMe:

[Chris 2]

Sparky, that's great glad it turned out.Its 2am thursday and I just got home from orlando doing another Target store out of town, Yippie Skippyan hour of sleep in the last 2 days .I just love these one day pours, And Alan And sparky YOU guys are the experts,anytime you get a brisket to turn out good, You have to give yourself credit! and Thumper thats a good one wannbsmkn al (L):FoodDrink

[SmknAl]

Should that now be: WanaB_SmknAl ?!? :BeatsMe:

Hum..... Wonder how I would get that on my plate? Right now it seems that Sid has got the real smoker with his new upgrades.

Maybe wnaSmk?