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I have cooked them before....but I am more of a butt pro. Any tips would be great.

JM

but I am more of a butt pro

You should never admit that, even if you are.

check out the smoke ring and the national barbeque news websites. They both have forums dedicated to bbq and tons of threads on brisket

peewee wrote:

but I am more of a butt pro

You should never admit that, even if you are.

you're just jealous

gator

I know this will sound disgusting to you more than likely, but trust me when i tell you it turns out great. Soak the brisket in orange juice and dr pepper/coke for a full 24 hours before you cook it. If you like Dale's seasoning it adds a nice kick too, so don't hesitate to add some with the O.J./dr. pepper marinade. It turns out delicious, just try it once and let me know how you like it! Hope this helps, good luck!

smoking is good. but if you don't feel like smoking they are good and juicy braised, which is what i prefer. Put a little oil in a big enough pan. heat oil. Put already seasoned( salt, pepper, cayene, whatever you want) in the pan and brown it on both sides. Cover 2/3 of brisket with a little beef stock (cheap out of a box but you get the idea) and a little apple cider. Bring to a boil. Cover with foil and put in oven at like 350 for about 3 hours. slice. and you can boil the sauce to reduce and concentrate and thicken sauce with a little flour and its called a jus( thickened sauce) and serve with it. Might want to season the sauce too. Just taste and determine. Fail safe

Get a six to ten pound brisket. Soak your brisket 24 hours in Allegro. Remove from marinade, pat dry. Rub down with yellow mustard. Coat Brisket in Garlic Salt and Fresh gounded pepper or peppercorn. Allow brisket to set out for 1 hour. Place Brisket on a grill at 450d. Sear each side for about 10-15 minutes, Once seared dip brisket back in marinade and then wrap in foil. Lower heat to 250 and cook for 1 hr/pound depending on size.

Great Brisket everytime.

thanks for the tips. I will let you no how it goes. cooking it on the egg type cooker I bought off of here. we love that thing.

when I wrote the butt comment, i was wondering who the smart@$$ would be....thanks peewee.

BTW - has anyone seen the pics of Quinn in the MS Sportsman.....

JMallard wrote:thanks for the tips. I will let you no how it goes. cooking it on the egg type cooker I bought off of here. we love that thing.

.....

That would be A Cypress Series ceramic grill by Bayou Classic.........

We will have them back in stock around July the 10th

DUCKAHOLIC wrote:

JMallard wrote:thanks for the tips. I will let you no how it goes. cooking it on the egg type cooker I bought off of here. we love that thing.

.....

That would be A Cypress Series ceramic grill by Bayou Classic.........

We will have them back in stock around July the 10th

I had gotten your email address out this morning and forgot to write; do you have any more of those you need to rid yourself of?

JM

man i love a good moist brisket...

puttin on a brisket here in about 15 or so, will post recipe and result later when im about 11/12 into a 12-pack...

when I wrote the butt comment, i was wondering who the smart@$$ would be....thanks peewee.

My wife always says I am, just trying to uphold the reputation.