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Topic History of: First Time Brisket
Max. showing the last 6 posts - (Last post first)

Author	Message
JDub	Mike in Abita, I wish I still had my '78 Chucks. Although I wouldn't have believed it then, they are actually collectors items now and worth big $$. Who would have thunk it.
Salmon	Buster Dog BBQ, Here is the RSM, I have made a few changes however over the past summer. I skip the water, add two tablespoons beef base and for the rub I use Cowtown steak... Rick’s Sinful Marinade  12 oz. can of beer  ½ cup cider vinegar  ½ cup of water  ½ cup Worcestershire sauce  ¼ cup olive oil  1 tablespoon beef base  2 tablespoons barbeque sauce  1 tablespoon Season salt (or your favorite rub)  1 tablespoon celery seed  1 teaspoon cayenne pepper  1 teaspoon MSG Mix the ingredients and baste as necessary, or add when wrapping at Rick
Buster Dog BBQ	DonDon, Try a couple other items. Do a search for Rick's Sinful Marinade. I have also marinaded in Stubbs Beef Marinade.
DonDon	Fidel, a half and half mix of Creole butter marinade and beef broth and since I started doing that, WOW big difference. It was great, now It's awesome and have people ask me to cook them one after they taste mine
HohieBGE	Robb, I think the NakedWhiz write-up is very good. Like everyone else has said, medium rare brisket will be less tender than well-done shoe leather. I cook mine at 230 degrees (+ or-) until the temp begins to climb out of that 195-ish plateau. One time I let it go for a while after it exited the plateau and the meat went from firm and tender to kind of mushy. http://nakedwhiz.com/brisket.htm
Buster Dog BBQ	Robb, Just a quick tip. Cut a notch in the end against the grain. With all the rub on there it maybe difficult to determine which way the grain goes after cooking.

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