rw02kr43
Full Fledged Farker
This coming weekend I plan on attempting my first brisket. I'm going to put it on my UDS. Probably inject with some beef broth. Any advice on rub or how long to cook and what temps?
Thanks
Jason
Thanks
Jason
Going to attempt my first brisket this weekend
- Thread starter rw02kr43
- Start date
bigabyte
somebody shut me the fark up.
Hit it with some seasoned salt, black pepper, cayenne, and Montreal steak seasoning. Cook it at 275 until a probe sides in with no resistance in both the flat and the point.
stin187
Got Wood.
can't believe he didn't link to his own awesome tutorial :wink: This is from bigabyte and I found it quite helpful, it goes through every step with pron. http://www.bbq-brethren.com/forum/showthread.php?t=57882
DaveMW
is Blowin Smoke!
I agree. Maybe Chris is just being modest. I too used his tutorial when I started out. It is a great resource and I recommend it highly. :thumb:
James Montigny
Knows what a fatty is.
Keep it simple, you don't need any fancy rubs or injections on your first try.
Equal parts salt, pepper and paprika will work out well.
Focus on a low and slow cook and remember to cut against the grain when you are done.
I used these links on my first (and second) briskets last week.
http://www.virtualweberbullet.com/brisketselect.html
http://www.virtualweberbullet.com/brisket2.html
Well worth the time to read before starting.
Equal parts salt, pepper and paprika will work out well.
Focus on a low and slow cook and remember to cut against the grain when you are done.
I used these links on my first (and second) briskets last week.
http://www.virtualweberbullet.com/brisketselect.html
http://www.virtualweberbullet.com/brisket2.html
Another excellent tutorial :thumb:
Well worth the time to read before starting.
TIMMAY
is Blowin Smoke!
I did the only two briskies that I have done hot n fast. No less than 275 and no more than um, 325. or is it 350? Watch the Pitmaster T vid. I used that for my guidance. I foiled towards the end before taking it off the pit. Don't have to, but I did. Makes the bark softer but both pieces of meat were tasty. I checked temps till about 190 then started probing. When it was done, it was done.
Skidder
Babbling Farker
Yup keep it simple. I use S & P and a little gran. garlic smoke till 160/170 foil add 1/4 cup of beef broth till it hits 190 then probe test till the probe slides in like soft butter. Wrap in a towel and cooler it for a n hour or two, slice and enjoy.
Boshizzle
somebody shut me the fark up.
kenthanson
is one Smokin' Farker
Good luck sir, I tried my first one last weekend, can't see me making another attempt anytime soon.
