Originally Posted by JD McGee
Thanks Wayne...what pit do you use and what temps do you smoke your briskets...if I may ask? I'm very interested in trying your above mentioned rub. I'm not a big fan of sweet when it comes to beef and your rub sounds right up my alley.
I start all briskets off with a low temperature fire, 200° if I can hold it. Pecan is my wood of choice. After a couple of hours I ramp up the pit temp to 225°-240° and usually finish around 250° or 275°. In my BDS I start fat side down for 2 hours, turn fat side up for 3 or 4 hours, turn fat side down until finished. On my Big Green Egg, I use an indirect set-up and cook fat side down for the entire cook.
When I inject them, I use:
1 can beef broth
2 to 3 teaspoons of beef soup base, paste form (this must be to taste as the strength changes from brand to brand)
1 or 2 tablespoons Worcestershire sauce
1 tablespoon olive oil
KCBS - CBJ
Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal
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Barbecue is not rocket surgery