Smoked BBQ Brisket

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I'm unable to rate this receipe as of today since I will be smoking my 1st brisket on July 3rd, 2010. while watching the video explaining how to smoke the brisket Bobby had his helper place the the brisket fat (capside down. I printed out the recipe, under directions it states to place the brisket fat side up. I have done some research on the internet and from what I gather I should be putting the brisket fat side up but in his video he put the brisket fat side down. HELP!!!

I guess I can't post until I rate the recipe so I'm going to bet that Bobby has a fantastic recipe here and I'm going to give him a good rating and then come back and give the actual one once I have completed it.
Andre in Dallas

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Bobby you Rock!! That brisket was the best, since we dont have a smoker we did it on the grill with indirect heat and wood chips the beer mop was the topper, yum

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followed directions. ancho is the dark red chili powder used in chili. (where are you guy's from? nyc? used shiner black lager for the mop. mesquite is the wood of tejas. bobby know's what he is doing. follow the recipe, then you will have made some great brisket...

god bless bobby flay and the meat master ted nugent!

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This was the first time I ever smoked a brisket. I looked at a lot of other recipies that called for wrapping in foil and finishing in oven. I decided on this and was glad I did. Although I used another rub I think the "mop" sauce really made it. I used a black & tan for the beer. When finished I mixed some of the mop sauce with some store bought bbq sauce, cooked it for a while and served over the top. Although I'm pretty sure when I saw this, Bobby Flay used a mustard, mayo, garlic mix of some sort to serve with this. I wish I could find that recipe to try over the brisket.

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Just smoked 15 pounds of brisket using this recipe. The brisket turned out better than I have ever had made or purchased in a restaurant. Just a little kick from the rub, which was what we wanted, mopping made this so tender you could cut it with a fork. Served it for Christmas Eve dinner and was told I should start my own restaurant. Topped it off with the Music City Pig Pals tangy bbq sauce. Killer combination. This is the Recipe for brisket.

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This brisket is full of flavor. It was a little spicy for my wife so next time I may cut back on the chili power and paprika but I personally loved it.

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First of all, the baste for this recipe is truly amazing, but I would pick up another six pack for the cooks. I can't decide which was more fun, cooking it or eating it.

The rub is easy and tastes great as well. I smoked my brisket at about 200 degrees for about 5 hours, and I think it could have been a little more tender, but the flavor rocked my world, twice. Do it.

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I'd like to make this, but am new to smoking. What temperature should the smoker stay at while the brisket cooks? 5-6 hours is so long, it surely must be a fairly low temp? Thanks for any advice.

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I had never attempted brisket before but had been looking for an easy recipe and happened to catch the episode where Bobby made this. It sounded so good, I decided to try it. I was very pleased. Fixed it for my family for Mother's Day and it was gone in no time. Don't be afraid to try this. It is really easy

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the brisket was ok but as a certified chef the brisket would have been better for my taste. As for bobby and this recipe he knows that he should be able to do better as a chef himself.