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Seasoning a Brisket
Posted on 12/20/10 at 11:08 pm
Posted on 12/20/10 at 11:08 pm
I'm smoking a brisket and a stuffed boston butt for christmas..Any idea's on how I should season both..
Posted on 12/20/10 at 11:41 pm to bralossus
quote:
Seasoning a Brisket
IMO brisket really only needs salt and pepper and the proper cooking temp and time. Pork is better for a more complex rub.
Posted on 12/21/10 at 6:53 am to bralossus
On a brisket, 12+ lbs,packer trimmed, I use 2.5 cups brown sugar,3 T Tony's,1 T dry mustard, and 1/2 T garlic powder. Mix and rub on, then low and slow with indirect heat on my grill.
Posted on 12/21/10 at 6:53 am to glassman
in general, i agree with glassman. brisket doesn't need much beyond salt and pepper.
but, if you are looking for something a bit more--here is a rub i occasionally use on brisket with great results:
Ingredients
3 tablespoon ground black pepper
2 tablespoons table salt
1 tablespoon granulated white sugar
1 tablespoon onion powder
2 teaspoons mustard powder
2 teaspoons garlic powder
2 teaspoons chili or ancho powder
1 teaspoon chipotle or cayenne powder
but, if you are looking for something a bit more--here is a rub i occasionally use on brisket with great results:
Ingredients
3 tablespoon ground black pepper
2 tablespoons table salt
1 tablespoon granulated white sugar
1 tablespoon onion powder
2 teaspoons mustard powder
2 teaspoons garlic powder
2 teaspoons chili or ancho powder
1 teaspoon chipotle or cayenne powder
Posted on 12/21/10 at 7:05 am to OTIS2
i know this sounds crazy....but add coffee grounds to your rub, will expedite the smokey flavor.....i do on all of mine, very - very good.
Posted on 12/21/10 at 8:15 am to bralossus
I just got finished seasoning one, not smoking but nuking in the oven at 500 degrees. As the others said, a good dry seasoning mix is all you need. I make my own, similar to Tony's, but jump up the pepper to cut down on the salt.
Posted on 12/21/10 at 8:28 am to tacotiger
im cooking a brisket fri night
I just put reg seasonings on there and brown it good over flame, wrap in tin foil and leave it over night.
Some people boil it for tenderness, waste if time IMO.
I just put reg seasonings on there and brown it good over flame, wrap in tin foil and leave it over night.
Some people boil it for tenderness, waste if time IMO.
Posted on 12/21/10 at 9:30 am to bralossus
slather it in mustard, then do REAL pepper, sea salt, celery seed. whatever else suits you. let it sit for a while.
Posted on 12/21/10 at 9:41 am to bossflossjr
quote:
i know this sounds crazy....but add coffee grounds to your rub, will expedite the smokey flavor.....i do on all of mine, very - very good.
I was about to say this. I don't have a recipe for the amount of each to put, but I use salt, pepper, coffee grounds, and chile powder
Posted on 12/21/10 at 11:13 am to BT
I started using what I call my burn and boil recipe 15 years ago. It makes a rich gravy and the brisket will fall completely apart if you go too long with it. But timewise, usually 3 1/2 hours from start to finish.
one step I changed a few years ago was the browning part. Instead of on top the stove and turning the kitchen into a grease pit I start in the oven at high temp and let brown on its own. No mess and same results.
one step I changed a few years ago was the browning part. Instead of on top the stove and turning the kitchen into a grease pit I start in the oven at high temp and let brown on its own. No mess and same results.
Posted on 12/21/10 at 12:50 pm to tacotiger
Use the plain yellow mustard first and then put any seasonings on.
Posted on 12/23/10 at 7:08 am to OTIS2
do you inject it with anything before you put a rub on guys??
Posted on 12/23/10 at 8:40 am to Eddie Vedder
quote:
Ingredients
3 tablespoon ground black pepper
2 tablespoons table salt
1 tablespoon granulated white sugar
1 tablespoon onion powder
2 teaspoons mustard powder
2 teaspoons garlic powder
2 teaspoons chili or ancho powder
1 teaspoon chipotle or cayenne powder
this is basically what i use, except i use brown sugar instead of white.
Also like someone mentioned, coffee grounds do make a a nice addition if used correctly
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