Northern California Smoked Brisket

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This makes for a wonderful sandwich meat. The time taken with the rub makes the flavor.

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The best bbq brisket I have ever had! It was a great hit for Christmas dinner. There were no leftovers!

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The spice rub was my favorite thing, so delicious. I skipped the smoking part of the meat and just browned the outside before roasting. No brisket at my grocery store that day so I used pork shoulder. I only needed two hours for the size shoulder I got. The sauce, mmmmm, the sauce. So amazingly delicious. Full of flavor from the tomatoes, veggies, and chilies that roasted all their goodness together.

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Delicious as-is.
Used same recipe, used 2 inch thick pork chops on bone.
Again...delicious.
This marinade/roasting directions...a keeper!!
Annie, Fremont, CA

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I have made this Brisket several times and each time it was a crowd pleaser. The sauce makes an excellent base for Bloody Mary's

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would this be good if you just used the rub and made a beer mop and bbq texas stye

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tough, sauce not too good, too much work and not worth the $$$$$$$$$$ i spent. tyler needs to come to texas and see how we prep and smoke ours. not too fussy or saucey. just basic ingredients and a good smoker, mesquite wood. look up tom perini's cook book. a local legend, lives in beautiful buffalo gap texas. used to cook for president and miss bush. was in d.c. getting ready to cook for a party on 9-11 in fact. he is the best!! on the cover of texas monthly last month, and not his first time either!!!!

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Fair....not good.....definitely not great!
This was on FN TV today and I am so happy to have had the chance to watch it because I tried preparing this just from this website and seeing him do it makes a difference. My past 3 failures
made me crazy and cost me $$$s in wasted brisket and time. Next time will be my final attempt.
I intend to scrub the smokey step altogether because, like most others have posted, I didn't get a moist brisket. I got a very tasty sauce and great mashed potatoes, but the brisket sucked! BTW, who is Walter Jetton ????
Happy eating!

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I thought this was fabulous! I have smoked brisket, pork butt beef clod on the grill over the years and it's not fun. For one thing, I end up more smokey than the meat. I thought this was crazy to do it in the house, but it turned out perfect. I smoked an 8 lb. brisket on the stove top in my turkey roaster using hickory. I covered it very tightly with foil. The whole thing smelled delish. I let it go for about 30 minutes, checking the heat occasionally to make sure my chips didn't go up in flames. I did Tyler's rub too, without the brown sugar. I had made a bone stock (thanks Walter Jetton and added that to the bottom of the pan after I tossed the hickory. I threw in onion and garlic and baked the meat, covered at 275 for about 6-7 hours. When it was done, I put it on the grill just to get a little char. Then I shredded it all, made a fab sauce, courtesy again of Walter Jetton, and served it on buns. Holy Wow, the best meat I've ever prepared!

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Ok, I am a trained cook of 20 yrs....yes..we get inspiration from other cooks. I don't want to trash Tyler, because I normally like his recipes, however..I knew by 2 hours this recipe was going to be very hands on..checking of the bottom of pan and had to add beef stock and wine ..the smoking technique wnt fine..just the 5 hours of roasting and checking...smoky taste...sauce fine....will never invest the 5 hours for this again.