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Paul (txbroker) brisket recipe
I ruined many a brisket until I came up with this recipe
1 7-8 pound brisket (completely remove fat from the bottom) (top is the portion with the heavier fat content and try to reduce that to no more less than ¼ inch)
1 2 liter bottle of Dr Pepper
1 6 pack Shiner Bock or your favorite dark beer
1 big bottle of apple juice
1 orange (quartered)
1 apple (quartered)
1 bottle grub rub with a table spoon each of cayenne pepper and garlic salt added (if you use a different rub make sure it has very little to no sugar content)
1 1 gallon garden pump sprayer (filed with equal amounts of beer and apple juice)
1 pie pan (after marinating the brisket use the remaining apples, oranges and liquid to keep this full) place between the fire box and the cooking area)
Several pieces of Apple and Pecan wood, about 5 pieces each that are 10-15 inches long and split
Kingsford charcoal (charcoal is used for regulating temp, the wood is for flavor)
In a large container marinate the brisket fat side down, use the Dr. Pepper, Beer, apple and orange piece for at least 24 hours covered in the fridge, make sure brisket is completely submerged.
brisket will need to come to room temperature before placing on the smoker to plan ahead, can take 2-3 hours (save the marinate fluid and fruit)
While meat is coming to room temperate completely coat in the rub mixture, once at room temp cover it again.
“Critical”, meat needs to cook for a min of 2 hours for each pound, so plan ahead
an hour before your ready to start cooking get the fire in your smoker going and leveled at 225 degrees
also during that hour have your wood soaking in water
place your pie pan at the opening of your fire box into the cooking area or near the fire but not on it
Once the fire is holding steady at 225 and the meat is at room temperature place a wet log of apple in the fire and place your meat in the smoker (fat side up) as far away from the fire as you can without it touching the walls of the smoker.
Check the fire every 30-40 minutes, make sure the meat is continually in smoke add wet wood as needed.
Smoke meat heavily for the first 4 hours
Use a charcoal cheater to start your charcoal away from the smoker so the meat does not absorb the lighter fluid taste
After the first 4 hours of heavy smoke every time you check the fire use your garden sprayer to apply the beer apple juice mixture to the meat and raise the temp to between 225-250
Once your reach 12-14 hours of cooking wrap the brisket in Heavy foil with a stick of butter and a little beer raise the temp to 300 and cook an for the remainder of the time
Let the meat rest before slicing
I personally do not use BBQ sauce as this will come out very juicy, almost falling apart.
2005 F250 4X4 CC 6.0 FX4 Lariat
Lots of Toys, cylinder count is now 31: