By kcdelong on April 14, 2003
Photo by JanuaryBride
Photo by JanuaryBride
"This take a little extra time but well worth it. Got this recipe off Emeril Salutes Houston, TX episode."
Serving Size: 1 (459 g)
Servings Per Recipe: 6
"WOW was this FABULOUS!!! The rub is absolutely amazing; I marinated the bristket for about a day and a half prior to cooking. After reading a multitude of brisket recipes and finding that the cooking times range from 5 to 24 hours, I got nervous because I knew I had to serve it at 5pm. That being said, I placed my 5.5 lb brisket, covered, in the oven at 250 degrees for 4 hours (fat side up). I then removed it from the oven, and placed it directly on the smoking rack and smoked it in my electric smoker with hickory wood for 2 hours at 170 degrees (again with the fat side up). It was perfect for us. . .still a little moist, tender, and starting to fall apart (although I could cut thicker slices which would stay together). I did make the BBQ sauce (and the Essence), cutting the recipe in half and using 2 T of the Essence (the recipe didn't say how much to add, so I guessed). The sauce was SO TASTY as well. I loved it. . .has a bit of a kick, so you may want to decrease the hot sauce (or eliminate it completely) if you don't like yours spicy. The sauce is a little vinegary, a little sweet and a little spicy. It would also be great on seafood, hot dogs, pork or chicken. THANKS!"
"I was trying to decide if I should rate this 4 or 5 stars, and I came to the conclusion that I was going to rate it 5. The brisket and the sauce had a WONDERFUL flavor! I loved it... The only problem was, it was very tough. I smoked it for almost 6 hours. Next time I make this I will smoke it about 8-10. Thanks for posting!! Edited on July 11 2007 to say: I made again and smoked it about 10 hours! It was falling apart! I am so glad you posted this!!"
"Awesome recipe! Used it for DH's BD party instead of the usual pork shoulder & WOWY ZOWIE was it DELICIOUS! Made the Essence but did not see how much to add to BBQ sauce so winged it with a heaping Tablespoon - worked great. Only substitution made was sorghum syrup for cane syrup - worked fine too. Keeper recipe - my brisket was 9# - Plenty of rub! Keeper recipe 4 a crowd - served 10 w/2 quart freezer bags for fast sandwiches. Thank you!"
"One of, if not, the very best briskets I've ever had. I cooked a brisket for about 5-6 people, and it was engulfed in about 5 minutes. I smoked a 5.2 lb.s brisket for 6 hours, followed by 2 hours in an ice chest. I didn't make the sauce, because it was too good without it."
"Oh my goodness, this was just so wonderful. I smoked a small brisket for 9 hours and it was falling apart tender. The flavor was so perfect I didn't even bother to add the sauce."