Help support TMP


"Smoked Texas Brisket Recipes?" Topic


3 Posts

All members in good standing are free to post here. Opinions expressed here are solely those of the posters, and have not been cleared with nor are they endorsed by The Miniatures Page.

For more information, see the TMP FAQ.


Back to the Food Plus Board



122 hits since 15 Jan 2017
©1994-2017 Bill Armintrout
Comments or corrections?

Mako11 Supporting Member of TMP Inactive Member15 Jan 2017 2:29 p.m. PST

I can't afford, and don't need to cook a whole, 15 18+ pound one, but the local store sells some that are cut down to size, and going from 2 4 pounds, with most in the 3 4 pound range.

Is it possible to cook these smaller chunks on the smoker, and get them to be tender, moist, and juicy, or will they just turn out to be like shoe leather.

I've heard the big ones are cooked for anywhere from 30 60 minutes per pound of meat, so about 12 – 18 hours, depending upon the temp. I suspect you might be able to do that as well with the smaller ones, though controlling the heat that long with a charcoal grill is no doubt challenging.

Less cooking time per pound for the much smaller pieces?

Wrap in foil when halfway done?

Wet, or dry smoke, e.g. a water bath in the smoker, and/or spritzing the meat with water from time to time?

Anyone got some recipes and/or tips to share?

I was thinking that perhaps I can brown it on the outside over the grill/smoker, and smoke it a little, and then perhaps pop it in the oven for more controlled, long-term cooking. Blasphemy I suspect, but it's better than cooking it too high for too long, and having it turn into shoe leather. Say 220 degrees for a few hours, once it's had a chance to brown and get some smoke on and in it.

Do you all use just salt and black pepper, or add in more spices, and if so, what, to your rub?

Any other tips?

Thoughts?

Should I just stick to tri-tip instead?

I've got that one down pretty much cold e.g. 40 minutes on the grill/smoker, with hickory smoke, and a salt, black pepper, onion and garlic powder rub. It's always juicy and delicious.

XRaysVision17 Jan 2017 4:55 a.m. PST

You've aroused my curiosity. Here's the most instructive article I've found so far. Hope it helps (it has far more information that I have!)

link

Mako11 Supporting Member of TMP Inactive Member24 Jan 2017 7:31 p.m. PST

Thanks for the link.

Will have to give it a try.

Sorry - only verified members can post on the forums.