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Started By
Message
re: First Brisket
Posted on 9/27/22 at 9:46 am to Tiger328
Posted on 9/27/22 at 9:46 am to Tiger328
Personally with a brisket I think less is more. I have tried all the major brisket rubs and I have found the Killer hog brisket rub is awesome. Its basically an SPG.
You can get it at most Academy's.
LINK
You can get it at most Academy's.
LINK
1
Posted on 9/27/22 at 9:55 am to LSUballs
quote:
. I usually rub butts in mustard but not brisket
Second
Posted on 9/27/22 at 10:27 am to SixthAndBarone
quote:
It all comes out good.
Yeah, if you know how. This guy doesn't. That's why he asked. People gave their opinions and it has nothing to do with overthinking it. They're simple to do for sure, but not for a first timer.
Posted on 9/27/22 at 3:39 pm to Tiger328
Wanted to add that binder is not for flavor or tenderizing, but it allows the rub to adhere better, as coarse black pepper may tend to bounce off the meat when applied.
Posted on 9/27/22 at 3:50 pm to Tiger4Life
First one focus more on the cook. I’d just go salt and pepper and try to nail the cook. The cook is the hard part, you can easily play with flavors.
Posted on 9/27/22 at 3:57 pm to Tiger4Life
I’ve never had a problem with my briskets not having enough coarse ground black pepper.
Posted on 9/27/22 at 4:03 pm to BilJ
quote:
only tips I'd say, budget for more time then what you think and place it fat side down. the hipster bbq crowd have way over complicated brisket to where it has people scared shitless to try them
All of this.
All you need is salt and pepper. Don’t worry about mustard or holy cow or voodoo or uncle suzies instagram bbq rub of the week. Perfect the technique (time and temp management) then worry about the rest.
Don’t over think it. Trim, rub, smoke to temp (198-203), pull and rest, slice and enjoy!
You’ve got a traeger so managing temp won’t be hard. Just make sure you’ve got more pellets than you need. Don’t forget to clean the drip pan once you are done.
Posted on 9/27/22 at 4:34 pm to horsesandbulls
I wouldn’t get to caught up in the rub or binder details. I would wrap in butcher paper at 165F. I would place the brisket in the smoker so the point end is toward my heat source. Before applying the rub see which way the grain is running under the flat. Then cut a small piece of the corner off that is across the grain. That way you know where to start slicing. Let it rest when done about an hr on counter in butcher paper. A couple hours if putting it in a cooler. Flat slices 1/4 inch thick and point slices about 1/2 inch thick. Take notes about your process and temps that way you can compare on future cooks,
Posted on 9/28/22 at 7:56 am to Tiger328
I’ll add that the biggest thing I screw up with briskets is never flavor, tenderness, etc. It’s timing. Briskets tend to have a mind of their own and you should always start earlier than you think you should. If it gets done too early, it can always rest in your oven or a cooler. Some even argue that a several-hour rest makes it better. If you find yourself trying to rush a stalled brisket with a bunch of hungry guests at your house, you’re in a bad spot.
Posted on 9/28/22 at 11:02 am to Tiger328
The brisket I bought (on Monday, Sept. 26) has a sell by date of 10/22. This seems like a long time. If I want to cook it next Saturday (Oct. 8), should I freeze it?
Posted on 9/28/22 at 11:50 am to Tornado Alley
Not at all. Just means it was probably a recent kill. Just don’t open the cryovac and leave it in the fridge.
Posted on 9/28/22 at 1:01 pm to lsufan1971
quote:
less is more
Yep. Brisket has an excellent flavor on its own. S&P enhance it but don't overshadow the flavor of the meat. Similar to steak. Or, if you are a drinker...it's like buying a really high end liquor but then mixing it with coke.
Posted on 9/28/22 at 1:29 pm to Tiger328
Salt, black pepper, and a little garlic powder. I've never found that I needed a "binder". If you were cooking fast, I might consider but a slow cook will let the seasoning stay on and seep in.
Trimmed already! You anxious?
Trimmed already! You anxious?
Posted on 9/29/22 at 10:54 am to Tiger328
Also, don't rely too heavy on your internal temp when deciding when to pull the brisket off the pit. Ultimately, your temp probe should slide in / out of most thick parts of the brisket with ease...almost like butter.
I start "probing" the brisket around when temp in thickest part is roughly 200-205.
I start "probing" the brisket around when temp in thickest part is roughly 200-205.
Posted on 9/29/22 at 11:04 am to CherokeeTiger
quote:
Briskets tend to have a mind of their own and you should always start earlier than you think you should. If it gets done too early, it can always rest in your oven or a cooler. Some even argue that a several-hour rest makes it better. If you find yourself trying to rush a stalled brisket with a bunch of hungry guests at your house, you’re in a bad spot.
Posted on 9/29/22 at 1:21 pm to HogBalls
quote:yes it does.
Kosher salt and coarse ground black pepper.
It doesn’t get any better.
Posted on 9/29/22 at 1:25 pm to BilJ
quote:the fat should go in-between the meat and your heat. if you are smoking one a basic home grill, fat cap down. If you are using an offset, fat cap up as the heat in coming from up top.
place it fat side down.
Posted on 9/29/22 at 2:09 pm to CarRamrod
What about with a Traeger?
Posted on 9/29/22 at 2:14 pm to Tiger328
I've smoked a brisket on a Rec-Teq Bullseye, where the heat source is directly underneath the meat, fat side up, no issues.
Posted on 9/29/22 at 2:24 pm to offshoreangler
quote:
I've smoked a brisket on a Rec-Teq
Same... I have the 590... I didn't fat down on my first few, then started doing fat up. I think I get better results fat up
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