Smoked BBQ Brisket

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It is very good I will cook it any time

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I tried this recipe with a 4 lb brisket and I left half the rub in the shaker, and the brisket was completely covered with a thick layer. You shouldn't use a half-cup of chili powder called for, it overpowers the flavor of the brisket. But overall, with less chili powder and substituting a few other favorite spices, this is a good recipe. The brisket easily soaked up all of the mop sauce. I agree with another post that the cooking time is too short, my 4 pounder went 6 hours at about 200 degrees and it still wasn't done. It took 8 hours and turned out juicy and tender, if a bit too spicy. Low & slow Bobby!

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I am doing this recipe for the 2nd time this Sunday. The first time was over July 4th 2011. The mop sauce is great, as is the rub. I used XX Amber for the mop sauce beer. Was killer. For wood chips, I'm using a combination of hickory and apple.

I cook real slow... almost a cold smoke at around 170-190 degrees, since I have my wood in one chamber, the meat in an adjacent chamber and let the smoke travel via clothes dryer hose from A to B. If I need to speed up the cooking a little toward the end, I can put an indirect fire under the meat.

For those that can't find Ancho chile powder, Pasilla or Poblano powders work just as well. Pasilla is usually more readily available.

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Let me begin by saying i am one of bobby's biggest fans. I have made numerous meals based on his recipes, many fantastic. Having said that, this one is not a favorite. The baste tasted like nothing. It was really poor.

RECOMMENDATION: before spending money on a brisket, make the basting sauce to be sure it is to your liking. If not, his rub is fine, just choose something else to mop it with.

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delicious

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I have made this recipe a few times... the first, I smoked it WAY to much. It was pretty much like taking a big gulp of campfire smoke. Yuck. Now I smoke it for only about 2 hours, and then wrap it up in foil with the mop sauce. It comes out super tender, still has awesome smokey flavor, and really, it's so good I have dreams about it. This mop sauce alone is killer on like a thousand things... especially ribs.

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This recipe was delicious. I made two of them and they were both gone in minutes!!!

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yummmmmmmmmmmmmmmmmmmmmmm

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Just like a Yankee... and I Love Bobby.... but you cna't smoke a brisket less than 10 hours unless you want it to be like shoe leather. Bobby needs a Big Green Egg....

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I'm about two and a half hours into the smoking of my brisket. All looks well. My only problem is our stores only had flat cut briskets and no point cut. Hope it still comes out OK. Anyone know, on the mop sauce, do you chop everything down?? I did and it looks a little sick.....Wish me luck....