Want to know how to make superb brisket ? Check this out:

First when you are buying a brisket pick it up and bend it. If it bends real easy it's a good one. If it won't bend hardly at all it has a giant piece of fat in the middle. Skip that one. I like to get them about 8 to 10 pounds. The bigger ones are real fat on one end and skinny on the other end. They don't cook evenly. Here is my recipe I have used for over 10 years with success every time:

Start your charcoal. Use a good amount mixed with mesquite. Mesquite burns at 1100 degrees so it helps a lot.

Trim some of the fat off the brisket, not all of it, but some. You need it to keep the brisket juicy. Spice your brisket with what you like. I use garlic powder, salt, and McCormick spicy season all. Put it on pretty heavy except for the salt on both sides. You can do this way ahead of time if you want to. Make sure your grill is very hot. Put the brisket out there and stay there. When the fat starts dripping it will take off on you. Let it get real brown on both sides, I mean almost black, but don't let it get burned. Bring the brisket back inside now. Add more charcoal and more mesquite to the pit now. Lay out a piece of super heavy duty tin foil about 5 feet long on the kitchen counter. Spice your brisket up again very heavily on the top and then put that side down on the tin foil. Spice the other side now too. Really lay it on. Wrap the brisket in foil the long way and then again the short way. Wrap it again both ways so you make a tight leakproof package. Put it outside on the pit. I close the lid on the pit now and just leave open the chimney vent. Turn it over after one hour and leave it for another hour. Bring it in the house after 2 hours and turn it upside down and let it rest for a half hour. Open your tin foil pressure cooker up now and put the brisket on your cutting board. Cut it against the grain at an angle. It should be very tender. I will be making this tomorrow morning and I thought I would share this with everyone...............bearfan454

got its nice rub on it, fat side up, and better yet with a pork butt cooking on the grate above it and marinating it, and voila! Sometimes I flip it over when it's halfway thru the cook, and spray it with apple juice, then flip it again when it's halfway thru, then again, etc. Fantastic bark, a beautiful smoke ring, and tender, tender meat.

But...your method sounds alot faster!

I can pull off a delicious tender brisket in about 3 1/2 hours total. I have made them your way before, but we are usually too messed up after drinking all day waiting on the brisket. Try it one time. I bet you will like it.

It's good.

It is superb.

Would it hurt the brisket if I shot it in the back at that point?

>I just read your post on barbecue.
>
>I once drove 3,200 miles round-trip to get back home (East
>Texas) because I couldn't find any good barbecue this far
>West. Two kids in diapers in the back seat of the pick-up,
>nagging wife (now ex-wife), and barely a penny to our names.
>It is no exaggeration to say that I still dream of real East
>Texas barbecue sauce. Red and runny, with little bits of
>visible spices floating in it, spicy and tangy all rolled into
>one. It was worth the trip from Hell (although even my
>ex-wife still talks about the good barbecue and the
>Whataburger). The finest thing I've ever eaten was cooked by
>some little old lady in a house/shack/roadside-stand just
>outside of Ennis.
>
>The stuff I can get store-bought is all sweet and brown, which
>is great if you're cooking pork ribs or chicken, but tastes
>like baby crap on brisket. Lately they've introduced brands
>that have the red coloration, and maybe even the spiciness,
>but I still can't quite get that tang.
>
>On my most recent visit back home, I secured a quart of real
>East Texas barbecue sauce (getting it through the airport was
>a comedy of errors) and even my Yankee friends said, "Damn,
>Argunetus! You weren't shitting us! This really IS
>some good barbecue sauce!" The problem then was that the
>brisket didn't tuen out quite right; it was too tough.
>
>So, DemoTex, my question is: What do I need to do in order to
>make the brisket right? And how, for the love of God, do I
>make barbecue sauce like they make in Texas?
>
>In case you hadn't guessed, I am obsessed with good barbecue.

I've cut and pasted your barbecue brisket recipe into my files. As you describe it, I can smell it. I am a true barbecue affecianado. Thanks for the post. If you ever need anything in Vegas, just ask.

(although, if you're a Bears fan, I doubt if you can get the sauce right -- no offense)

My wife is from Mount Pleasant.

Live in Las Vegas now, for the last 15 years or so. The only things I miss are my parents, the Whataburger, trees, and damned good barbecue. Not necessarily in that order.

I'm familiar w/ Mt. Plesant. It's halfway to Dallas, the only place one can purcahse anything new.

I stop there on the way to deer hunting. A double meat, double cheese Whataburger with jalapenos is almost 5 bucks. But it it real good.

"Make sure your grill is very hot. Put the brisket out there and stay there. When the fat starts dripping it will take off on you. Let it get real brown on both sides, I mean almost black, but don't let it get burned."

How long does this process take?

Watch the color. Real brown is okay. Black is too much

But then, after the searing, your procedure goes against every rule of barbecuing. Most people slow cook briskets at a low temperature for hours and hours.

I'm afraid that if you ever get a bad cut of brisket you will be in for a rude awakening, because it takes time for the tendons to break down and tenderize.

However, that being said, I wish you the tenderest of moist and tasty brisket.

Enjoy!

I havent had a good brisket samitch since I left Texas. Im hungry just thinkin about it. Thanks for the instructions and Ill let you know how it turns out Bearfan.

Smells kick ass. I better get back outside or it will take off on me.

I'm just about to start my brisket right now.

cows tend to use there right leg to get up off the ground thereby making the right side tougher. You know we could use a BBQ forum here at DU!
Nothing brings people together quite like good bbq.

What type of equipment you guys got? I have a Weber kettle bbq, a small Coleman smoker (good for doing jerky or a pork tender loin), Brinkman pit for the serious stuff and for grillin I just got a Char Broil stainless steel, commercial series 4 burner. I bought the CHar Broil at Lowe's about 3 weeks ago and I had them load it in my car while I sat in the driver's seat as my back was killing me and when I got home I discovered they had given me one model up instead of the one I bought.

I have a cheapie gas grill I use for quick steaks and burgers and dogs. I also have a pit style smoker I use for briskets, chicken, pork loins, boston butts, and pork steaks. We bbq a lot here in central Tx. It is too damn hot to run the oven in the summer.