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Posts Tagged bbq brisket

Lipton’s Beefy Onion Brisket Recipe

Jul 1

Posted by Framps in BBQ Basics, Beef, Competition Brisket | No Comments

Meat Ingredients

  • 1 – Large Brisket (about 12 – 14 lbs)

Basic Directions

  • Heat Smoker using favorite rig and fuel source
  • Trim brisket
  • Rub brisket with Lipton’s Beefy Onion Soup Mix and fresh ground black pepper
  • Smoke @ 230 degrees F 8 hrs
  • Remove brisket from smoker, placing on 2 large foil sheets
  • Wrap brisket with 2 cups mop sauce, recipe follows
  • Smoke @ 230 degrees F for an additional 4 – 6 hours
  • Remove brisket and place in a cooler

Detailed Directions   Read more... (310 words, estimated 1:14 mins reading time)

This is just teaser of the post Lipton’s Beefy Onion Brisket Recipe. Click here to read the entire story (310 words, estimated 1:14 mins reading time)

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Easy Competition BBQ Brisket

May 2

Posted by Logan in Beef, Competition BBQ Recipes, Competition Brisket | No Comments

Whether you are new to the BBQ circuit or a pro, the below provides a basic, yet highly effective way to score high in the competitions.

Ingredients:

- (1) 12 lb Brisket
- 1 12 oz can of Coca-Cola
- 1 cup of Apple Juice
- Your favorite  Brisket rub seasoning (lots available, to see the ones we win with go here http://www.bbqrevolution.com/ )

Get your Rig of Choice fired up: For this cook, I will utilize the Weber Smokey Mountain (bullet smoker).

The WSM is a fine choice. Grab some hickory chunks and let's get started!!  Read more... (644 words, 5 images, estimated 2:35 mins reading time)

This is just teaser of the post Easy Competition BBQ Brisket. Click here to read the entire story (644 words, 5 images, estimated 2:35 mins reading time)

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Matt’s Qwest Brisket 2009

Sep 14

Posted by Framps in Beef, Competition BBQ Recipes, Competition Brisket | No Comments

Meat Ingredients

  • 1 – Large Brisket (about 12 – 14 lbs)

Basic Directions  Read more... (477 words, estimated 1:54 mins reading time)

  • Heat Smoker using favorite rig and fuel source
  • Trim brisket fat
  • Separate flat and point with sharp knife
  • Rub each piece with (1) tablespoon minced garlic and Rib Rub, recipe follows
  • Smoke @ 200 degrees F 8 hrs
  • Mop briskets every hour after first 4 hrs, recipe follows
  • Wrap briskets with 2 cups mop sauce, recipe follows
  • Smoke @ 200 degrees F for 3 hrs
  • Remove briskets, let cool and wrap in plastic wrap
This is just teaser of the post Matt’s Qwest Brisket 2009. Click here to read the entire story (477 words, estimated 1:54 mins reading time)

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