First Brisket

I like voodoo rub, but if it’s your first brisket, I go with something more traditional like their holy cow, or just salt and pepper.

I like a mustard binder, but it might not make much of a difference

Meat church has a video that shows you what rubs they use

quote:

---

Do you think I need to use Mustard as a binder or not?

---

Doesn't really matter. It doesn't do much of anything flavor wise. Helps make the rub stick. I usually rub butts in mustard but not brisket. And by butts I mean Boston.

I don't use a binder because it is an extra step and I do not believe it makes any perceptible difference.

I think it is counterintuitive to add extra moisture to the surface of a product that you are attempting to brown.

If you go with voodoo I would put a layer of something first and then Voodoo on top. I probably wouldn’t use it on brisket at all.

I saw a recent Meat Church brisket video where he used a good layer of Holy Cow and came back with a light layer of Holy Gospel. Looked solid. I would use a little mustard or Worcestershire as a binder.

I salt the night before then put pepper on with a TINY bit of sugar at cooking time. It is not there for flavor, it is there for a carbon source to give a nice bark. I am not talking about doing one of those brown sugar rubs, just a couple of teaspoons over an entire brisket.

I inject beef broth too, but it only really helps in the flat.

You don't need a mustard binder but it won't hurt anything if you use it. I saw the same video you did and Matt said he only tried Voodoo on it because a viewer recommended it or something. At any rate, if you're dead set on using a store-bought rub, grab a bottle of Killer Hogs TX Brisket rub. IMO, it's better than anything Meat Church sells.

Or use the Voodoo if that's what you want. You may like that flavor profile on brisket. Good luck.

I, too, am trying my first brisket soon. I am not sure which rub I will use: Holy Cow, Killer Hogs TX rub, or good ol' S&P.

I have a few questions, though:
1) Can anyone point me to a good video instructing me how to trim the fat cap?
2) Has anyone had success with the "foil boat" method?
3) What is the consensus here as to wrapping with foil or butcher paper? I have access to both. I sometimes wrap my butts and sometimes don't. I have managed to have great bark despite wrapping my butts because I take it to a higher temperature (180-185) and spritz regularly with apple juice.
4) I will be using my trusted Weber kettle with the slow n'sear. How many medium-sized oak chunks do you think I should use? I was thinking 4 - 5.
5) I plan to spritz before wrapping with some apple juice diluted with a little water. I find that the sugar in the apple juice makes a wonderful bark. My question is what temperature do y'all take it to before wrapping?

Boat, foil, paper, no-wrap....
Wrap on temp, wrap on bark....
Trim perfectly, trim a little....
Salt and pepper, rub, season before grill, season day before...

It all comes out good. Find the method that works for you. Many of y'all really overthink brisket. It all works if you can cook it correctly, the methods are your preference.