Get Adobe Flash player

BBQ Angus Brisket – Wow Up Your Cow!

I picked up this 12 pound Angus packer from Restaurant Depot yesterday. Here’s how it looked before trimming.

I remove the large chunk of fat between the flat and the point and the bigger pieces of fat from the top of the flat. I also cut away any gray or browned meat along the edge. Notice how I cut the corner off in the lower left. That’s so I know the direction to slice across the grain. It’s tough to see the grain in the meat after the bark develops.

I used Butcher’s Brisket Injection with a tablespoon of Worcestershire Sauce for some added zip.


Next it gets a coating of black pepper, garlic powder, onion powder and Kosher Salt.


Then it gets a second coating rub, this time The Slabs – Wow Up Your Cow Beef Rub. This stuff is really great. I rank it right up there with Plowboys Bovine Bold.


Then it gets wrapped and put into the refrigerator for about 6 hours.

Before it gets dark, I fire up the Stumps Baby. My fuel of choice this time is Kingsford Blue. The Labor Day sale at Home Depot last week was just too good to resist!

At 11:30 pm the brisket goes in.

The next morning the Baby is cruising along at 240 degrees, check out that thin blue smoke. I love the smell of brisket in the morning; you know that smell?

I start probing at 195 degrees internal temperature. She finally probed like buttah at just under 200 degrees IT.

I separate the flat from the point with the back of my slicer.

The flat gets wrapped and put into the Cambro, which I’ve preheated with a pan of boiling water.

In a Dutch oven, I combine pork and beans, fire roasted diced tomatoes, diced onion, diced red and jalapeno peppers, brown sugar, prepared brown mustard and some Worcestershire Sauce.

The point gets cubed, hit with some more rub and a little sauce, and goes back into the cooker along with the beans.

Thirteen hours cook time for the brisket (no foil) and three hours resting in the Cambro double wrapped in foil and plastic wrap. It turned out moist and delicious!


I served it along with the burnt ends, my doctored pit beans, my favorite creamy coleslaw recipe and jalapeno cornbread. What a meal it was!

10 Responses to “BBQ Angus Brisket – Wow Up Your Cow!”

  • Mister Bob:

    Hugh,

    Foiling does soften the bark to a certain degree, but nothing close to mushy. I always foil for competition, because I believe the positives outweigh the negatives. Foiling pushes the internal temperature through the stall, which makes timing much more predictable. It also gives me the opportunity to add some more flavor via the liquid added to the wrap. Finally, I believe the finished product is moister when I use foil, especially those pieces right around the horn shaped bone. In my opinion, along with the Money Muscle and the tubes right behind it, these are the tastiest parts of the butt, and always wind up in my turn in box.

    Once the butt reaches an internal temp of 195 in the center of the Money Muscle, open the foil and let it vent for about ten minutes before closing in back up loosely and resting in a cooler for at least an hour. If you don’t vent before resting, the butt will continue to cook, and you will wind up with mush. Good luck and smoke on!

    Mister Bob

  • hugh johnson:

    will foil make the bark mushy?what should i do once its done to keep this from happening?