Memorial Smoke

[Smokesmore]

Post your BEST brisket recipe. I've never done one so please let me know the details.  Don't forget the fixings!

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[MoHuka]

I recently made my best brisket after 3 failed attempts.  I slathered in molasses and coated in Cabela's Mountain Man Bourbon rub.  I rolled hickory smoke for 4 hours at 225.  When it hit 150 IT I wrapped it in foil and set the Auber to cook at 225 until the IT reached 190 then drop to 130 and hold.  I went to bed and in the morning the Bradley was holding at 130 and the brisket was done perfectly.  Unlike previous attempts every cubic millimeter of this rib was edible and delicious...

[Caneyscud]

Start with "packer" brisket - Take out of refrigerator, unwrap, salt and pepper, place in preheated smoker set at 230 and smoke until done.  I usually mop with a Texas hill country mop that has been in family for years.  On a stickburner, I'd probably set temp to 250 - just for speedier cook.   Hundreds of them over decades.