Bought a brisket, now what?

[Aggie06]

Got my curiosity…

I am a Tritip guy, a Brisket is a mystery to me.

All I know about Brisket is, every one I have tried was horrible (even one prepared by a Texan)

What was bad about it?

IMO, people try to over season it. I like salt and pepper the best. There is also somewhat of a fine line on smoking one well. It gets really stringy if overcooked.

 

[NorCalJalopy]

I followed www brisket recommendation. 225* 2 hrs for a 11 pounder. I used my pellet smoker. Seriously hard to beat.

 

[I HATE PONIES]

Leftover sammiches with mushroom pan gravy will change the way you been livin.

 

[300sniper]

I followed www brisket recommendation. 225* 2 hrs for a 11 pounder. I used my pellet smoker. Seriously hard to beat.

I think you're about 10 hours short on the cook time...

 

[NorCalJalopy]

I think you're about 10 hours short on the cook time...

You’re right, I was thinking brisket but stated prime rib cook.

 

[smurfblue40]

What was bad about it?

IMO, people try to over season it. I like salt and pepper the best. There is also somewhat of a fine line on smoking one well. It gets really stringy if overcooked.

Every brisket I have tried seemed over cooked and dry. One reminded me of one of my grandma’s chuck roasts with a smoke flavor 😝

 

[300sniper]

Every brisket I have tried seemed over cooked and dry. One reminded me of one of my grandma’s chuck roasts with a smoke flavor 😝

Quit going to Dickies…

 

[KacksterK5]

50/50 Kosher salt and pepper. I'll let that rest and crust up for an hour or so while I get the smoker going but you're going oven so just let it all soak in a bit.
225 in the oven, open on a rack in a pan, can add some beef broth or water to the pan but don't let it touch the meat, until it gets to 160.
Wrap in butcher paper until probe tender around 200.
Add some beef tallow and rest for an hour wrapped.
Slice and eat.

If you want some smoke flavor in the oven, add some liquid smoke to the water/beef broth in the pan.