# Barbecued Beef Brisket! **URL:** \ **Category:** Cafe Society\ **Tags:** food-cooking\ **Created:** [June 4, 2022, 7:01pm UTC](https://boards.straightdope.com/t/barbecued-beef-brisket/965672 "2022-06-04T19:01:57Z")\ **Posts on this page:** 1\ **Showing post:** 104
**Author:** ![solost](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/solost/32/11776_2.png) [@solost](https://boards.straightdope.com/u/solost)\ **Post date:** [May 25, 2026, 4:41pm UTC](https://boards.straightdope.com/t/barbecued-beef-brisket/965672/104 "2026-05-25T16:41:17Z")
I made brisket again yesterday using the Cook’s Country method in my OP. Reading back through this thread, it seems I get around to making this about every two years. This latest whole brisket I bought was enormous. I forgot to look at how many lbs. it was on the package, but it must have been between 15-20 lbs. it took longer than usual, but turned out fantastic as usual. That Cook’s Country method is really foolproof if you follow the instructions to the letter (other than allowing for more cook time like I had to). The only things I did different than the CC video was: I used the John Lewis / Franklin BBQ rub pulykamell and muldoonthief mentioned, and I did cover the brisket with a half and half combo of pickle juice and mustard first. Then before wrapping the brisket (the ‘crutch’) I did happen to have some Wagyu beef tallow, so I slathered some of that on. Sorry, forgot to take pics. I’ll take some and post them next time I BBQ a whole brisket in 2028 😁 > [@pulykamell](#): > > If you wanna be a little fancier, you can slather it in beef tallow (wagyu even—it’s not that spendy from what I remember buying it as a Christmas gift) and put it in the meat when you wrap it in butcher paper. This is purported to be a “secret” of Franklin Barbecue, but I see it all over the place these days. > [@muldoonthief](#): > > I prepped the brisket with the John Lewis rub - 8 parts black pepper, 3 parts Lawry seasoned salt, 3 parts kosher salt, one part garlic powder. --- _[View the full topic](https://boards.straightdope.com/t/barbecued-beef-brisket/965672)._