14 Reviews

awesome recipe & explanation ! - FYI, Walmart has the bigger cut - $1.86/lb versus $3+ for the smaller flat cut (nice b/c this cut has not been "enhanced with a 12% solution" as many of Walmart's meats tend to be. It cracked me up to read someone describing how I always hunt out certain cuts like brisket, lamb, pork shoulder and even some beef roasts - the fat hardens & you can palpate the wasted weight...LOL. Anyway, great explanation - we sear then slow cook keeping temp around 150 -175 degrees for hours and hours - adding to the coals as needed until the meat "gives" when prodded or palpated. Thanks Smoky Okie, I will save this recipe for friends who proclaim they aren't able to bbq b/c it is a gift! (yes I heard this will smoking this brisket!)

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Buster's friend May 13, 2007

I followed these instructions for a large 7.5lb flat cut (as opposed to the entire packer cut) and everything came out wonderfully. I ended up cooking for a total time of 6.5 hours; 3 hours of actual smoking time, and 3.5 hours of low indirect-heat cooking. I used large pecan wood and hickory wood chunks along with standard charcoal in my Char Griller off-set smoker.

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Morrison April 22, 2007

Smoky Okie is a long time personal friend. This brisket is just the best. I have burned the hair off my arm several times searing the briskets we were cooking. You need a HOT fire to sear it and beware of flame ups. Worth it though.

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peculiarmike June 16, 2015

Absolutely delicious! after following your directions everybody think I know my way around a smoker. one of the best briskets I ever ate

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lenmar March 31, 2014

Can't believe I forgot to rate this....made it almost 3 years ago. This was our first attempt at smoking and sure glad we picked this recipe! The juices were oozing out of the meat that is how juicy and tender it was. THE best brisket I have ever had!! Thanks for sharing this keeper!

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mammafishy April 21, 2011

My husband was skeptical of this method...but oh, boy, about 9 hours after he started following my instruction he was singing a different tune. Wonderful, juicy, delicious brisket. Thanks, Smoky!

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CutensassyCookin May 31, 2010

Excellent method! Smoky knows his brisket. Had this for July 4 and it was a hit.

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Red Apple Guy July 04, 2008

I have NEVER been able to cook a brisket worth eating until now! This is fantastic! Juicy (and yes, fall apart tender!) and my family changed their minds about mom's brisket...it's now a favorite!

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anitaw May 17, 2008

WOW!!! It was the Beefiest, Juciest Brisket EVER! I hung in there and seared the meat to what I thought was beyond hope but I think that was the key. I used the point end and it was like butter!! Thanks again!

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Wannabe Golfer January 24, 2008

Absolutely the best brisket. You won't want another brisket by anyone else. Very informative and helpful recipe. Wunnerful stuff.

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PigCicles September 10, 2007
The Beefiest, Juiciest Brisket What Am! the Smokyokie Method