BBQ brisket
- Thread starter rwh
- Start date
My plan is to start it tonight around midnite. I will let you know how it goes.
From the Neeley's (of Interstate BBQ in Memphis fame)
Neely's Dry Rub:
1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder
2 (about 4 pounds each) slabs beef spareribs
2 (about 3 pounds each) slabs pork spareribs
2 cups Neely's BBQ Dry Rub
Neely's BBQ Sauce, recipe follows
For the rub:
Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
For the ribs:
Rinse and dry ribs. Place on a clean cutting board and pull off the membrane, the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat. Liberally season both sides of the ribs with 1/4 to 1/2 cup Neely's BBQ Rub. Wrap ribs and refrigerate for at least 8 hours so flavors can permeate.
Preheat grill to 250 degrees F. using hickory and charcoal.
Use indirect heat and cook with the cover down.
Place ribs, meatier side down, on the grill away from the coals. Cook beef 2 hours, adding more coals as needed. Turn and cook for 45 minutes more, or until the ribs "bend" and the meat easily separates from the bone using a fork. Cook the pork ribs 3 hours. Turn and cook another hour, or until ribs bend. Remove from grill.
For dry ribs: Sprinkle extra Neely's BBQ seasoning over ribs, cut bones and serve.
For wet ribs: Coat ribs with Neely's BBQ sauce, cut and serve.
Neely's BBQ Sauce
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently, for 1 hour 15 minutes.
Yield: 3 1/2 cups
Can be modified for Brisket, I've made the sause and it is the best!
Neely's Dry Rub:
1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder
2 (about 4 pounds each) slabs beef spareribs
2 (about 3 pounds each) slabs pork spareribs
2 cups Neely's BBQ Dry Rub
Neely's BBQ Sauce, recipe follows
For the rub:
Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
For the ribs:
Rinse and dry ribs. Place on a clean cutting board and pull off the membrane, the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat. Liberally season both sides of the ribs with 1/4 to 1/2 cup Neely's BBQ Rub. Wrap ribs and refrigerate for at least 8 hours so flavors can permeate.
Preheat grill to 250 degrees F. using hickory and charcoal.
Use indirect heat and cook with the cover down.
Place ribs, meatier side down, on the grill away from the coals. Cook beef 2 hours, adding more coals as needed. Turn and cook for 45 minutes more, or until the ribs "bend" and the meat easily separates from the bone using a fork. Cook the pork ribs 3 hours. Turn and cook another hour, or until ribs bend. Remove from grill.
For dry ribs: Sprinkle extra Neely's BBQ seasoning over ribs, cut bones and serve.
For wet ribs: Coat ribs with Neely's BBQ sauce, cut and serve.
Neely's BBQ Sauce
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently, for 1 hour 15 minutes.
Yield: 3 1/2 cups
Can be modified for Brisket, I've made the sause and it is the best!
brisket
i have an electric smoker and a wood burning one built out of a 250 gallon propane tank and a fisher fire place insert. first off how large of a brisket are you cooking, in my electric smoker i can do a 10 pound brisket in about 12 hours, that's with the water pan and at a temp of 225. i use what ever spices i have on hand as a rub, and spray it down heavily with apple vinegar every 2 and a half hours.
on my wood powered i did 2 -20 pound briskets it took over 24 hours. i held it at a temp of about 200 with the same apple vinegar every 2 hours or so.
with brisket it is not necessarily the internal temp that lets you know it is done. cook it until it pulls apart with a fork and you will not be let down.
i have an electric smoker and a wood burning one built out of a 250 gallon propane tank and a fisher fire place insert. first off how large of a brisket are you cooking, in my electric smoker i can do a 10 pound brisket in about 12 hours, that's with the water pan and at a temp of 225. i use what ever spices i have on hand as a rub, and spray it down heavily with apple vinegar every 2 and a half hours.
on my wood powered i did 2 -20 pound briskets it took over 24 hours. i held it at a temp of about 200 with the same apple vinegar every 2 hours or so.
with brisket it is not necessarily the internal temp that lets you know it is done. cook it until it pulls apart with a fork and you will not be let down.
I am cooking a 15 pound brisket. its been on for and hour now. Temp set at 200 for the night.
M
mulestar
Well-known member
Oh the smell of smoke and meat and beer...and football I suppose.
Envy.
Oh well, its raining here today, hope the weather holds up for you and your brisket.
BTW, Sturgis Sledder, you gave me that recipe a while back when I started a thread on if I should by a Traeger, and I did. I also smoked ribs according to that recipe with the barbecue sauce...Awesome ribs, any of you guys want a good recipe for ribs that is the one.
Thanks, its the only recipe I use
Envy.
Oh well, its raining here today, hope the weather holds up for you and your brisket.
BTW, Sturgis Sledder, you gave me that recipe a while back when I started a thread on if I should by a Traeger, and I did. I also smoked ribs according to that recipe with the barbecue sauce...Awesome ribs, any of you guys want a good recipe for ribs that is the one.
Thanks, its the only recipe I use
it has now been on for about 12.5 hours. Smells awesome. Meat temp is at 155 according to digital thermometer. I paid $1.70 a lb for my brisket. It was the only one I could find around here on short notice.
Turned out awesome. 15 lbs of meat is gone.
M
mulestar
Well-known member
Good job, I think I can throw an old leather boot on the Treager and if I smoke it long enough people will eat it.
I looked at a brisket here, 15 lbs or so and it was over $2 a pound, might wait for a sale.
The boss said I cant cook one this week, too many leftovers we have to clean up, but next week maybe.
I looked at a brisket here, 15 lbs or so and it was over $2 a pound, might wait for a sale.
The boss said I cant cook one this week, too many leftovers we have to clean up, but next week maybe.
I got my brisket at walmart. It was the only place i could find one on short notice. It turned out great. I want to do another one next weekend because I don't have any leftovers.
I was in charge of the bbq. Other people that showed up brought a couple potato dishes that were very good. I didn't sear the brisket either. I kept temp down and then turned it up to 250 for the last couple hours. I also mopped it with a mixture of beer, olive oil and some spices.
Great to hear about your success. I don't have a traeger, I have a Klose pit
I trim, apply the rub, and wrap in plastic the night before. I use Hickory, Maple and Apple for smoke with lump charcoal- no briquettes- the glue that holds 'em together with get in the meat on a low and slow cook. 235-250 degrees meat on pit fat side up. I've done fat side down and the meat was much drier. It will self baste fat side up and every time you open the lid to mop you lose heat and add cook time. cook 10 -12 hrs until you get 190 in the thickest part of the deckle or point muscle. pull from pit, wrap in double foil and place in ice chest filled with wadded newspaper or a blanket for insulation. no ice. let rest this way for an hour two is better. I've had them hold at over 180 for 5 hours. We had a bbq here a month ago 31lbs of brisket, 10 racks spareribs, and a salmon all gone within an hour and a half.
another tip is to mix your rub with apple juice to make a paste. It will stick to the meat better. Also cut a corner of the flat across the grain before cooking, it'll make it easier to slice across the grain when it's done
I trim, apply the rub, and wrap in plastic the night before. I use Hickory, Maple and Apple for smoke with lump charcoal- no briquettes- the glue that holds 'em together with get in the meat on a low and slow cook. 235-250 degrees meat on pit fat side up. I've done fat side down and the meat was much drier. It will self baste fat side up and every time you open the lid to mop you lose heat and add cook time. cook 10 -12 hrs until you get 190 in the thickest part of the deckle or point muscle. pull from pit, wrap in double foil and place in ice chest filled with wadded newspaper or a blanket for insulation. no ice. let rest this way for an hour two is better. I've had them hold at over 180 for 5 hours. We had a bbq here a month ago 31lbs of brisket, 10 racks spareribs, and a salmon all gone within an hour and a half.
another tip is to mix your rub with apple juice to make a paste. It will stick to the meat better. Also cut a corner of the flat across the grain before cooking, it'll make it easier to slice across the grain when it's done
if you want a killer dish to go along with the brisket take some red potatos cut them into chunks take some heavy foil spray it with pam put your potatos on the foil put some johnys seasoning on them about a cube of butter and put some pe cooked bacon fold it up into a pouch put it on about 2hours before you ake the meat off leave it sealed for about a hour than open it up for the smoke and helps brown a bit ......then take them off mix them up a bit and have some shredded sharp chedder to melt on them and feast........
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