We would like to welcome House of Huntington as an official Affiliate Vendor. Shop past season Drake's, Nigel Cabourn, Private White V.C. and other menswear luxury brands at exceptional prices below retail. Please visit the Houise of Huntington thread and welcome them to the forum.
STYLE. COMMUNITY. GREAT CLOTHING.
Bored of counting likes on social networks? At Styleforum, you’ll find rousing discussions that go beyond strings of emojis.
Click Here to join Styleforum's thousands of style enthusiasts today!
Styleforum is supported in part by commission earning affiliate links sitewide. Please support us by using them. You may learn more here.
Have you tried that recipe/method I posted yet? You really should if you haven't.
Brisket? I have another brisket coming over this afternoon that I'm also smoking tomorrow. It's a prime.
Go dig up that recipe/method I posted from the Cook Shack brisket forum. It will seriously blow your mind.
As an aside, due to silence in the recipe, people always wonder whether or not to was off the brisket after the 24 hours in the marinade. I do not but I blot it fairly dry with paper towel before putting on the final rub.
Edit: Here. FWIW, I replace the honey in the finishing sauce with molasses.
10 lb. brisket, packer trim
Marinade
½ cup orange juice
½ cup coke
1-½ tbsp. fresh ground black pepper
1-½ tbsp. celery salt
1-½ tbsp. cinnamon
1-½ tbsp. sea salt
1-½ tbsp. garlic pepper
1-½ tbsp. oregano
Place the brisket and marinade in a pan and cover with plastic wrap. Marinate in the refrigerator for at least 2 hours and up to 24 hours.
Remove the brisket from the refrigerator and let it come to room temperature.
Rub
1-½ tbsp. fresh ground black pepper
1-½ tbsp. celery salt
1 tbsp. chili powder
1-½ tbsp. sea salt
1-½ tbsp. garlic pepper
1-½ tbsp. oregano
While the brisket is coming to room temperature, apply rub. Smoke-cook at 225 degrees F for 12 hours with ½ hickory and ½ oak wood. Turn smoker temperature control to 150 degrees F.
Finishing Sauce Rub
1/4 cup brown sugar
1/8 c. honey
1/8 c. orange juice
1/8 c. ketchup
Remove the brisket from the smoker and place on a piece of aluminum foil large enough to wrap the brisket. Pour finishing sauce over the brisket. Wrap securely.
Place in smoker for 1 hour at 150 degrees F.
Remove brisket from smoker and open the foil to let steam escape. Let rest for 20 minutes. Slice thinly across the grain of the meat. Baste and serve with accumulated juices.
Saved to my Paprika App recipes for later use. ??Go dig up that recipe/method I posted from the Cook Shack brisket forum. It will seriously blow your mind.
As an aside, due to silence in the recipe, people always wonder whether or not to was off the brisket after the 24 hours in the marinade. I do not but I blot it fairly dry with paper towel before putting on the final rub.
Edit: Here. FWIW, I replace the honey in the finishing sauce with molasses.
10 lb. brisket, packer trim
Marinade
½ cup orange juice
½ cup coke
1-½ tbsp. fresh ground black pepper
1-½ tbsp. celery salt
1-½ tbsp. cinnamon
1-½ tbsp. sea salt
1-½ tbsp. garlic pepper
1-½ tbsp. oregano
Place the brisket and marinade in a pan and cover with plastic wrap. Marinate in the refrigerator for at least 2 hours and up to 24 hours.
Remove the brisket from the refrigerator and let it come to room temperature.
Rub
1-½ tbsp. fresh ground black pepper
1-½ tbsp. celery salt
1 tbsp. chili powder
1-½ tbsp. sea salt
1-½ tbsp. garlic pepper
1-½ tbsp. oregano
While the brisket is coming to room temperature, apply rub. Smoke-cook at 225 degrees F for 12 hours with ½ hickory and ½ oak wood. Turn smoker temperature control to 150 degrees F.
Finishing Sauce Rub
1/4 cup brown sugar
1/8 c. honey
1/8 c. orange juice
1/8 c. ketchup
Remove the brisket from the smoker and place on a piece of aluminum foil large enough to wrap the brisket. Pour finishing sauce over the brisket. Wrap securely.
Place in smoker for 1 hour at 150 degrees F.
Remove brisket from smoker and open the foil to let steam escape. Let rest for 20 minutes. Slice thinly across the grain of the meat. Baste and serve with accumulated juices.