By Smoky Okie on January 22, 2007
Photo by Rita~
Photo by Rita~
"This is actually more of a cooking method than a recipe. If all steps are followed, you will not have any problem with any of the assertions in the name. You will get melt in your mouth brisket that is so juicy that it won't hardly accept any BBQ sauce, but the flavor will be so good that you probably won't want any. If you want burnt ends, you can certainly make them, but it's doubtful that you will want to. You will need a hot charcoal fire, extra long handled tongs, a smoker large enough to accomodate the meat, a large H.D. foil pan large enough to accomodate the brisket, 8-12 hours, smoking wood (We prefer hickory or mesquite), your favorite BBQ rub."
Serving Size: 1 (194 g)
Servings Per Recipe: 30
"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!)"
"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."
"Absolutely delicious! after following your directions everybody think I know my way around a smoker. one of the best briskets I ever ate"
"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!"
"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!"
"Excellent method! Smoky knows his brisket. Had this for July 4 and it was a hit."
"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!"
"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!"
"Absolutely the best brisket. You won't want another brisket by anyone else. Very informative and helpful recipe. Wunnerful stuff."
"This was wonderful. My hubby got a smoker as a gift and had no clue how to use it. This recipe helped make my bbq relaxing and enjoyable. Not to mention we are all STUFFED."
"Made this for a football game and it got devoured. I used a brown sugar based rub and a half cut. Took about 6 hours, although I will probably only cook to around 160 - 170 next time as it seemed a bit overdone. Thanks for the recipe!"
"Excellent! Couldn't find brisket that large so we cooked two smaller ones and reduced the cooking time. Served with Recipe #223565 and was awesome. Thanks for sharing your tips."
"Great advice in the recipe from buying/choosing the brisket to serving it. I think you need to be in Texas to find a whole "packer trim" brisket, I used a flat cut. Followed these very very informative directions. This is my first brisket I smoked which we thoroughly enjoyed. I did smoke my 6 pound brisket for 9 hours. Had plenty leftover for sandwiches and I did freeze the dark end for beans and to add smokiness to soups and stews. I had plenty of juices for I also used a mop that I applied once an hour after 4 hours of smoking. I will yet find a "packer trim" brisket! Thank you so much for this very informative Delish recipe."