Thread: Brisket Rub
View Single Post
Old 07-09-2010, 12:56 PM   #6
luke duke
is One Chatty Farker
 
Join Date: 01-16-10
Location: Dallas, TX
Default

Quote:
Originally Posted by cowgirl View Post
On brisket I prefer kosher salt and cracked black pepper...and do not use a dry rub.
Are you using wet salt and pepper?


Keep it simple on your first brisket.
Rub with kosher salt and coarse ground black pepper. I use a ~40/60 mixture.
You can cook it anywhere from 225-325. I would start on the lower end.
Wrap in foil when it is ~160F (don't add any liquid to the foil).
Pull it at 195F.
Toss it in a cooler for 2-4 hours.
Slice and Enjoy.

This is still how I cook briskets when I am cooking for large groups. When you get a little more experience you can start to experiment with different rubs, injections, trimming the brisket, cooking at different temps and pulling at different temperatures.
luke duke is offline   Reply With Quote


Thanks from:--->