Wanting to see what all the brisket hype is about and tackle my first one next weekend. I need all the info I can get so I look cool for my friends. Also, I have been having trouble keeping consistent temps, could it be from my seal being melted? All vents closed and she will still climb. I will be using jealous devil charcoal mustard binder. Not convinced sticking with the S&P seasoning so I need some backing with why everyone keeps it simple. Thanks for all the input, pic is ribs with some techniques I got from the boys here. 💙
by SnooLobsters4902
2 Comments
[this guide](https://amazingribs.com/tested-recipes/beef-and-bison-recipes/smoked-brisket-texas-style/) is a great overview that I refer to every brisket I cook. Lots of good info.
!. Salt and Pepper or use Meathead’s (Amazing Ribs) method > salt first then apply his Big Bad Beef rub (fantastic, btw)
2. Heat control is tricky no doubt. Start out really low and expect it to creep.
Make sure it is full. Use a drip pan with water. Keep it almost closed all the way.
3. Wrap it at 165 or when it stalls with butchers paper and if you have some (and should) add some beef tallow (Franklin BBQ tip).
4. Mine always ends up over 300, I know they make those air dam controllers and it may be the way to go. I may get one or reluctantly get a pellet grille (may anyway).
5. Don’t worry about over cooking it, ~ pull at 205 +/` and rest in cooler as long as you can.
Good luck, nothing better but then again I am from Texas.