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re: Smoking my first brisket tomorrow
Posted on 9/28/12 at 3:24 pm to rruss14
Posted on 9/28/12 at 3:24 pm to rruss14
quote:
No charcoal?
No. Charcoal is wrong.
Anyways, heres a basic recipe.
275* for 8 hours to get it to 200+ internal. Rest it in foil/paper for 2-3 hours. Let it cool and then slice.
Anything you read here with spices, rubs, marinades etc is stupid and perpetuated by people applying pork thinking to beef and who probably dont know much about it on the whole.
Salt and pepper rub. Thats it. Trim the fat cap a little but never too much. That method should get you started and you can learn your way from there.
This post was edited on 9/28/12 at 3:25 pm
1
Posted on 9/28/12 at 8:58 pm to LegacyAggie
Without charcoal how do you get a consistent fire?
And why would you not use some additional rubs for a brisket? I'm all about some smoked meat and salt and pepper flavor, but com'on man this is LA. Gotta kick it up a bit. I like my fillets salt and pepper only.
I rub with garlic, onion, paprika, ancho chile, brown sugar, mustard, salt, black pepper and a pinch of cayenne.
And why would you not use some additional rubs for a brisket? I'm all about some smoked meat and salt and pepper flavor, but com'on man this is LA. Gotta kick it up a bit. I like my fillets salt and pepper only.
I rub with garlic, onion, paprika, ancho chile, brown sugar, mustard, salt, black pepper and a pinch of cayenne.
Posted on 9/29/12 at 7:49 am to CAD703X
190 internal degrees....let rest for 45 minutes tented with foil before slicing across the grain...everything else, wood, rub, mop, 1/2 grill 1/2 oven is secondary
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