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Started By
Message
Brisket advice
Posted on 4/21/11 at 7:01 pm
Posted on 4/21/11 at 7:01 pm
Doing a brisket for 6 on Easter Sunday. Anyone have advice for rub, wood to use in the smoker, time to prepare, or time to cook? I'm do a decent pork shoulder but am under the impression that brisket takes forever to do well. Whatcha got?
Also, any different sides you like with brisket?
Also, any different sides you like with brisket?
4
Posted on 4/21/11 at 7:17 pm to CC
My brisket rub
salt
black pepper
white pepper
cayenne pepper
onion powder
cumin
garlic powder
mustard powder
ginger
paprika
salt
black pepper
white pepper
cayenne pepper
onion powder
cumin
garlic powder
mustard powder
ginger
paprika
Posted on 4/21/11 at 9:37 pm to bradwieser
That's a solid recipe IMHO, Brad.
Posted on 4/21/11 at 9:58 pm to CC
I inject mine. I put it on a hot pit, sear it, roll then wrap in foil.
Set off of heat and cook until top 1/4 inch is pink.
I also put a can of water to keep the humidity up.
Oak, pecan, don't think "what kind" is critical but I'm no expert. I use wal mart charcoal and periodically toss in some pecan shells or a few wood chips.
Set off of heat and cook until top 1/4 inch is pink.
I also put a can of water to keep the humidity up.
Oak, pecan, don't think "what kind" is critical but I'm no expert. I use wal mart charcoal and periodically toss in some pecan shells or a few wood chips.
Posted on 4/22/11 at 9:30 am to Geauxtiga
What do you inject it with? All I have is hickory wood, yay or nay?
Posted on 4/22/11 at 9:46 am to CC
Ive used hickory before and it seems to give a very strong smoke taste, be careful not to smoke it for too long with the hickory. Last time I used a few logs of pecan and maybe one or two hickory and it was aight.
I did a ten pounder a few weeks ago, it was on the smoker for about 8 hours. I fell asleep about 3 am and the fire went out, so I put it in the oven wrapped in foil for a few hours until I woke up and got my fire right. It cooked a total of 13 or 14 hours I think. I did cole slaw and beans
I did a ten pounder a few weeks ago, it was on the smoker for about 8 hours. I fell asleep about 3 am and the fire went out, so I put it in the oven wrapped in foil for a few hours until I woke up and got my fire right. It cooked a total of 13 or 14 hours I think. I did cole slaw and beans
This post was edited on 4/22/11 at 9:50 am
Posted on 4/22/11 at 10:34 am to CC
quote:
Doing a brisket for 6 on Easter Sunday. Anyone have advice for rub, wood to use in the smoker, time to prepare, or time to cook? I'm do a decent pork shoulder but am under the impression that brisket takes forever to do well. Whatcha got?
Also, any different sides you like with brisket?
Here is a link to what I think is the best, most technical BBQ website. Hope this helps. It goes into great detail and really educates you about what a brisket is and should be.
Brisket Information/Recipe
As far as sides go I'm a traditionalist. Baked beans loaded with maple ground sausage. Potato salad with plenty of boiled egg. Always provide buns for those who prefer a brisket sandwich. Good luck!
Posted on 4/22/11 at 10:38 am to CC
quote:
What do you inject it with? All I have is hickory wood, yay or nay?
Hickory is about all I use. But they say any hard wood is fine, just be careful aobut how much you use as not to over smoke. It's harder to over smoke a brisket than some other things though.
Posted on 4/22/11 at 11:41 am to IlikeyouBetty
Awesome, thanks.
Posted on 4/22/11 at 3:14 pm to CC
quote:
What do you inject it with?
Posted on 4/22/11 at 3:18 pm to Geauxtiga
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