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Old 09-18-2010, 10:01 AM   #1
Babbling Farker

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Join Date: 01-01-10
Location: Fond du Lac, WI
Default My first Brisket......Looking for some advice

This morning as I walked through the Piggly Wiggly, what do I see. Oh Yeah an 8# CAB briskie, all for me. So I scoop one up at off to the kitchen I go. I have read, everyhting on here that my old, mass of gray matter can absorb and am looking for a couple of quick tips and or opinions.

1.) Do I trim off any fat before the rub down begins?

2.) Am I looking at a flat, no point attached? Seems that way to me.

3.) I'm thinking, salt, pepper, corriander, Montreal steak seasoning for the rub. Sound simple?

4.) Want to smoke at 250* over hickory and cherry, maybe some apple. Now which cooker UDS, or WSM?

Havent's decided on a full smoke until 200* or foil with broth at 160*. I will let the alchohol gods decide.

Just loooking to get out of the gate and finish something that is wonderful BBQ.
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2000 Weber Simpsons OTG
2010 22.5 WSM
Smokin' Bucky UDS
Weber Q200
1983 WGA
Early 70's Red Weber Statesman
1995 Red Weber Master Touch
2010 Brick Red Touch n' Go Performer
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