Bill's Smoked Brisket

[Nugget Shooter]

OK folks, lots asking so here ya go,

I use Apple, Oak, or Pecan (usually a mix) to smoke as the flavor is much better, woods like Mesquite and Hickory are too strong for my liking.

Remember low and slow is the key here and I smoke at 200 to 225 degrees! Leave at least 1/4 to 1/2 inch of fat on the brisket and smoke fat side up to keep the beat moist and cross cut the fat about 1/2 inch deep.

Use rub of your choice or make your own.

Depending on brisket I smoke for up to 14 hours or until the inner temp is at 190 to 195 degrees F and I always keep a pan of water in the smoker to keep brisket moist.

The MOST IMPORTANT PART is to let the meat sit after removed from smoker for 30 to 45 minutes wrapped in foil then towels and put into a camping type cooler to finish cooking and re absorb juices for a perfectly cooked and moist brisket.

[SanDomingoJim]

Thanks for your "Bill's Brisket" recipe. You are a man who shares his knowledge, and I am grateful for that.  

[Guest]

Will be my next Traeger attempt.Thanks for the inspiration..

Edited July 21, 2019 by Guest

[Guest]

On 11/11/2017 at 6:51 AM, Nugget Shooter said:

smoke fat side up to keep the beat moist 

Keep the BEAST moist,

.. isthere  a small cut of brisket or will I  just resign myself to put away a bunch of meat for tacos,burritos in the freezer?

[fredmason]

That is what friends are for....party time at your house 

fred

[BMc]

On 7/21/2019 at 9:03 PM, Stillweaver hillbelli said:

Keep the BEAST moist,

.. isthere  a small cut of brisket or will I  just resign myself to put away a bunch of meat for tacos,burritos in the freezer?

Worse things could happen . . .

[BMc]

On 7/24/2019 at 5:54 PM, fredmason said:

That is what friends are for....party time at your house 

fred

The sooner, the better. Not 2 to 3 years from now when you remember it's in there . . .

[AZ Digger]

On 11/11/2017 at 7:51 AM, Nugget Shooter said:

OK folks, lots asking so here ya go,

I use Apple, Oak, or Pecan (usually a mix) to smoke as the flavor is much better, woods like Mesquite and Hickory are too strong for my liking.

Remember low and slow is the key here and I smoke at 200 to 225 degrees! Leave at least 1/4 to 1/2 inch of fat on the brisket and smoke fat side up to keep the beat moist and cross cut the fat about 1/2 inch deep.

Use rub of your choice or make your own.

Depending on brisket I smoke for up to 14 hours or until the inner temp is at 190 to 195 degrees F and I always keep a pan of water in the smoker to keep brisket moist.

The MOST IMPORTANT PART is to let the meat sit after removed from smoker for 30 to 45 minutes wrapped in foil then towels and put into a camping type cooler to finish cooking and re absorb juices for a perfectly cooked and moist brisket.

So I know this is old, but I am new. Sounds exactly like how I do mine. I like to use SPG (Salt Pepper and Garlic). Pecan is my choice for wood, low and slow at same temps. I bring mine to internal of 200-205 degrees, and agree let it rest a minimum of 45 minutes. Great post...