Basic Brisket Tutorial (pron heavy)

[SmittyJonz]

:shock:

 

[Mr_Cadman]

Great Tutorial !!! I cant wait to make the first one !

 

[SmittyJonz]

Bumpsky.

 

[ttix]

Awesome tutorial I can't wait to give this a try thanks !

and thanks for the bump of the year Smitty !

 

[Moose]

Bumpage!

 

[LarryO1947]

Thank you. Very informative.

 

[Big George's BBQ]

I have not seen this in a while Great Thread

 

[Stig]

Thanks to this thread I have just cooked my first packer with success!

 

[Stig]

Burnt ends were the best

 

[Pa_BBQ]

I have one resting now, it comes out as good as the one I cooked last week I have possibly came up with a great way to do brisket in 7 hours.

I love the low and slow but at times I just need to cook one for dinner and dont have the time.

 

[SmittyJonz]

Mmmmm Brisket.

 

[Mikhail]

I know what I want for lunch.

 

[ALKS]

Great tutorial! I built my first UDS last weekend and will follow this tutorial this weekend.

 

[Ron_L]

Great tutorial! I built my first UDS last weekend and will follow this tutorial this weekend.

Let us know how it goes!

 

[SmittyJonz]

Cook ya One.

 

[SmittyJonz]

Bump for Newbs.......

 

[dscottibg]

your brisket

thanks for the great picture and explanation
i will try to smoke my first brisket this weekend following your tips

 

[Bob in St. Louis]

Rock on Brother. Good luck.

 

[dseskin]

Great Tutorial, I normally don't separate the point and flat before cutting, I will try the burnt ends next time for sure.

My only question then is why not separate and spice before cooking so you have a little fat on both - you will also get a good smoke ring around the flat on both sides.

When I was in Galveston Texas, I went to a little place called Leon's where Leon was kind enough to take me into his kitchen where he explained he keeps the point on the flat as its keeps the flat more moist even when serving.

just my 2 cents but there can be arguments for both ways I guess

 

[Kernscookin]

I enjoyed that. Thanks