re: What's a good brisket rub?

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If cooker is above 200 degrees I think eight hours is way overkill. Four hours unwrapped and four wrapped at 225 will cook any size brisket.

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That is eaten up with stupid.

I love that you can continue to argue....against everyone.

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GREENHEAD22

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And since your thread has been completely jacked, let's try to get it back on track.

1) I just received the rec tec pellet as a gift. Love that damn thing and makes low and slow so much easier...Almost feel guilty it's so damn easy. Almost, I said.

2) Rub - I like to take a little bit of the pickling juice from a jalepeno jar and mix with a little bit of mustard. I like it thinned out and just lightly coat the brisket. In a shaker, I'll mix 6 Tablespoons cracked pepper, 3 Tablespoons kosher salt, 3 Tablespoons Seasoned Salt, 1-1.5 Tablespoons Garlic. Coat liberally. Let it sit 45 minutes.

3)Cook at 225 until it hits internal around 201-203. Every now and then, I'll sprits it with a water, apple cider vinegar, and Cayenne mix. I try not to ever foil but sometimes I do (I'll do it around 165). Pull it and let rest no less than an hour.

Disclaimer: This is one man's method. It works for me.

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This is utterly and completely wrong.

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No it's not. If you're only smoking a packer for 4 hours and cooking the rest of the way in a foil pan you dont know how to smoke a brisket. You might be a good brisket steamer. Which is fine I guess if that's what you're shooting for. My sister in law cooks a pretty good brisket 100% in the oven. But it ain't the same as a long slow smoke. A method that trumps all other methods.

Speaking of Aaron Franklin, here is his take on the subject:

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Impatience. “The biggest mistake I see is that people simply don’t let the meat cook long enough,” says Franklin. Trying to rush the process by taking the brisket off the smoker and finishing it in the oven, or wrapping the meat in foil to speed up cooking time will increase cooking time because the meat doesn’t have a chance to cook efficiently. Franklin recommends smoking the meat for 1 1/4 to 1 1/2 hours per pound of meat. Finally, let it rest to seal in all the juices. “You just can’t force it—when it’s done when it’s done. And then you eat it.”

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LINK

Yup, impatience is bad. Taking off the smoker and finishing in the oven is actually superior. All he is talking about is rushing the process.

He has plenty of smoker room. How many ovens does he have? Oh wait, plenty.

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The holding period for briskets at Franklin Barbecue is lengthier than many. The pits need to be cleared out for ribs in the middle of the night. When you’re cooking 1,500 pounds of meat every day, the pits have to do double duty. Butcher paper wrapped briskets are taken off and are moved to rest on sheet tray racks in the kitchen. They’ll rest here while the ribs are put on the four now empty smokers. Once the ribs are settled the briskets are taken to an Alto Shaam warmer that lives beside the cutting table at Franklin.

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Oh, and,

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We especially appreciate the technique shown to us by John Stage of Dinosaur BBQ

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John likes to smoke his ‘cue for a while, then wrap it in foil so it will still cook low and slow but won’t get a lot more smoke and git too smoky.

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It seems to us that’s the point of Aaron Franklin’s recipe, as written by Robb Walsh. He smokes the brisket for 6 hours, then sprays it with some Worchestershire sauce mixed with water, then wraps it in butcher paper.

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201-203

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I absolutely love this. You can tell barbecuing meat is becoming a lot more popular these days.

I started smoking meats a long time ago. I caught the bug and started spending money on it in 2011. When I first started, everything was "around". Pull it at around, wrap it at around, it is ready when it is around.

Now it is exact temperatures. Wrap at 160, pull it between 201 and 203, etc. Reading this thread and articles yesterday has shown me that smoking meats is becoming more and more scientific. The guy that I quoted on the Texas crutch info from Amazing Ribs is "Prof. Greg Blonder he has a physics BS from MIT and a physics PhD from Harvard. He more has than 80 patents." Greg Blonder

People have been smoking meats for thousands of years. Even on this continent "Grilling has existed in the Americas since pre-Colonial times. The Arawak people of South America roasted meat on a wooden structure called a barbacoa in Spanish. For centuries, the term barbacoa referred to the wooden structure and not the act of grilling, but it was eventually modified to "barbeque."

Makes you wonder how these people got by without Traegers, WSM's, BGE's, remote wireless probes and thermometers, and Guru's and other devices that allow to control the temp of your smoker from the office or grocery store.

The only tech I use is the WSM and two thermos (one wireless) for the WSM. Well some may consider charcoal and wood chunks from a bag tech when compared to the old days.

Besides the briskets being exceptionally good, maybe this is why I smoke them the way I do. I'm bucking the system. Maybe even a little lazy when it comes to the prospect of possibly having to cook a piece of meat 18 to 24 hours before it is ready.

Just wanted to drop in and say I've been using a homemade rub for everything on my BGE lately and it's been great on pork butts, ribs and brisket:

4-3-2-1

4 parts (I generally use tablespoons) kosher salt
3 parts dark brown sugar
2 parts smoked paprika
1 part cayenne pepper

If you don't want that much spice, I've also had really good brisket (which I end up smoking about 1.5 hours per lb) rubbed down with Cavender's Greek Seasoning.

Franklin smokes at a high temp, his brisket sold in his restaurant isn't low and slow. Don't have time for that in the restaurant business.