Brisket Q
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Fleet Mechanic
Joined: Aug 2005
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Brisket Q
Ive never done one before, and i don't think i even have the right equipment to do one. However, is it possible to do on on an "old smokey"? If so, whats the procedure if i want it to cook slowly? My only other options are a gas grill, or charcoal grill. 
Post Fiend
Joined: Apr 2004
Posts: 19,098
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From: Great State of Texas
I can't believe that someone in Texas would publicly ask such a question...
Where's your pride man? Where's your pride?
Don't you know it is against the Man Laws?
In addition, it is strictly against the Man Laws to give up "Man" cooking secrets in a public venue....
Where's your pride man? Where's your pride?
Don't you know it is against the Man Laws?
In addition, it is strictly against the Man Laws to give up "Man" cooking secrets in a public venue....
New User
Joined: Jan 2008
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Have a look here for something different.
http://allrecipes.com/Search/Recipes...thTerm=brisket
http://www.recipesource.com/cgi-bin/...string=brisket
http://allrecipes.com/Search/Recipes...thTerm=brisket
http://www.recipesource.com/cgi-bin/...string=brisket
Last edited by Mil1ion; Feb 15, 2007 at 03:34 PM.
Postmaster
Joined: Feb 2003
Posts: 4,043
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Brisket is a tough (and used to be cheap) cut of meat. The best way to cook it is low heat and sloooooooooooowwww!!! You can even do it in the oven if it will go low enough. Crock pots also work well, one recipe I saw said crock it for 10 hours.
When you're serving, cut it ACROSS the grain. Otherwise it'll be stringy.
When you're serving, cut it ACROSS the grain. Otherwise it'll be stringy.
Not a liberal...
Joined: Jul 2006
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From: Cut & Shoot, Texas
He can do it on the Old Smokey. Keep the fire low and the smoke up for a little over an hour and then transfer the meat to one of those foil cooking bags or wrap it in heavy foil and let it keep cooking. Keep the temp around 250* and keep the fat side up. Time on the pit depends on how heavy and thick the cut of meat is. I do briskets all the time both on the pit and in the oven and they always come out great. It's a law in Texas to know how to cook a brisket.
Last edited by Texas Outlaw; Feb 15, 2007 at 05:34 PM.
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Fleet Mechanic
Joined: Aug 2005
Posts: 1,688
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I can't believe that someone in Texas would publicly ask such a question...
It's a law in Texas to know how to cook a brisket.
Im not sure how im going to keep the temp right in an old smokey aside from loading it up with wood and monitoring the air flow. I don't know if that will work. Usually its done by adding wood over a long period.
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Post Fiend
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From: North west La
I cook mine on a smoker. I keep the heat around 220. It takes a long time to cook but its worth it.
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Postmaster
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From: wi
i do mine with hickory takes about 6hours for a 15lb brisket.low heat around 200 for around 2hours then wrap in tinfoil and put it back on for around another 4 hours .ill turn up the heat to around 350 then ill take it off.like my ol neighbor said you realy have to learn your pit to make great food what works on mine might not work for you
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