Lets hear your brisket recipe

I rub mine down with a mixture of

Season all
Garlic powder
black peper
cumin
chili powder
little bit of red pepper
little bit of brown sugar

I dont have portions, mix till it taste rite rub it down cook less than 250 not raped fat side up.

matt

kosher salt
fresh cracked pepper
honey
10-12 pound flexible brisket

rub generously with salt & pepper. smoke under 250 with oak and pecan fat side down 3 hours then fat up for 4-5 hours. coat with honey wrap in foil couple hours till done.

To me, cutting the brisket is one of the keys to a good brisket. Fat side up, trim the fat layer off, and then divide the two halves. Top half (with the marbling) is your chopped, and the bottom half (lean) is your sliced - make sure to cut across the grain.

My husband makes his with Claude's brisket marinade--marinates it for 2 or 3 days in the fridge and cooks it overnight on hardwood coals in a fire pit. Mmmmmmmm.

Im partial to chopped beef but usally Ill rub them down with whatever rub im into at the time. I'll leave most of the fat on. fat adds flavor and ill wrap in foil and cook half the time in foil and half out after cooking ill chop and add to large pan and in whiskey how buch you ask depends on how much we have and how lat in the weekend it is and then a few cups bbq sauce and simmer for 1 hour. add it on some soft burger buns pickles and onions.

Beef Brisket
Submitted by Nature Boy
Ingredients:
1/2 cup coarse kosher or sea salt
1/3 cup black pepper
1/4 cup granulated garlic
1/4 cup ground mild chilies such as ancho or chimayo
2 tbsp celery seed
2 tsp cumin
1/2 cup beef broth
Optional: Wood Chips

Most butcher shops can get whole "packer trimmed" briskets for you, though it often requires ordering in advance. In certain parts of the country all you can find are the small "flat" cuts, often in the 4 to 6-pound range, and while these will suffice, a whole brisket cooks up much better. A 4 to 6-pound "flat" cut will cook for approximately 8 to 10 hours; an 8 to 14-pound whole "packer trimmed" brisket will cook for approximately 14 to 18 hours
Trim the brisket of any fat that is thicker than one eighth-inch. It is very important to always slice brisket against the grain when serving. Identify which way the grain in the brisket runs and cut a notch in the end so you will know where to initiate the first cross-grain cut.
Place all of the seasonings in food processor or blender and pulse until thoroughly blended. Spread the rub generously over the brisket, wrap in foil or plactic wrap and let rest for one to two hours.
Set the EGG® up for indirect cooking with a plate setter at 250°F. Add in soaked wood chips (oak, hickory, apple or cherry) if you choose.
Cook until the internal temperature of the meat is 150°F, and then reduce the EGG temperature to 225°F. When the meat temperature approaches 185°F, begin checking for tenderness (insert a fork into the brisket and give a slight twist; if the meat gives easily without much resistance, then the meat is done). Wrap tightly in foil with a half-cup of beef broth and place in a warm ice chest for 1 to 3 hours. Slice brisket against the grain, reserving the juice to brush on or use as a dip.

My husband makes his with Claude's brisket marinade--marinates it for 2 or 3 days in the fridge and cooks it overnight on hardwood coals in a fire pit. Mmmmmmmm.