First Brisket Questions

Either rub would do, keep it simple and the temps you're aiming for are right on for me at least. Keep a smokers journal of how the cook was set up and the steps you've taken and adjust later if need be. You'll get all sorts of suggestions....foil, no foil, inject, don't inject, fat cap up, fat cap down, etc...1 1/2hr per lb. as a general guideline but shoot for an internal of 190F and than probe test, you're looking for the butter feel. Let the meat rest for an hour or so foiled (internal temp will spike 5-10 degrees). Have fun and good luck!

One thing I noticed about the "steak" seasonings, most of it is salt, or a lot of it anyway. I'd prefer I think to have direct control of how much salt goes on there.

I did my first Brisket like the "basic brisket" instructions, turned out great. Second one I injected it with beef broth, and used Weber Chicago steak seasoning layed on heavy, then some raw sugar. The first one was easier and better. The second one was too salty.

Also the weather turned on me after I prepped the second one, and it sat in the fridge overnight with the salt laced rub on it.

One thing in the basic brisket thread showed putting seasoning on the fat cap, which the video posted here of a BBQ school with the chicago steak seasoning and injecting pointed out that nothing is going to get through the fat anyway, so it was easier to not have to try to season the "bottom".

I want to try a hot and fast, but from my limited experience, why not try low and slow first ?? But then folks say Hot and Fast comes out nice more consistently .

I think on my second one I pulled it too soon, it was not probe tender enough, the tendency is to feel that your going to overcook it, but many have said that is not impossible to do at 225, but sure not as easy to do at 225 as many of us newbies THINK it is.

I need to buy or make a probe that I use as THE probe, using a meat thermo as a probe is fine, but now knowing WHICH one you used last time and every time leaves you unsure if it is as "butter" as the last one was, some probes are blunter than others.

Bill

Take i part Montreal and add 1 part med grind black pepper to it.

Bump you temp to 270 and figure 45 min a lb.

Ron_L said:

I've read that, too, but I still do it Maybe one day I'll try a brisket without rubbing the fat cap just to see if it makes any difference.

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Well in say a UDS, with the fat cap down, as that fat renders and gets burnt, it MIGHT add some subtle aromatics .

Bill

willbird said:

One thing I noticed about the "steak" seasonings, most of it is salt, or a lot of it anyway. I'd prefer I think to have direct control of how much salt goes on there.

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I agree. I've used the Montreal Steak Seasoning before and thought the bark and AuJous was a bit salty, so now I do VVVV THIS VVVVV

Bludawg said:

Take i part Montreal and add 1 part med grind black pepper to it.

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Or....I just go with a light layer of MSS and then another light layer of black pepper. Black pepper and beef go together like peas and carrots! You could also add a light layer of garlic powder too, another great flavor layer with beef.





Throw that thing on the smoker and let it ride until it's probe tender. POST PRON!

I don't bother with rubbing before hand. Just another mess to deal with. I fire the smoker, then go in the house to trim and rub the meat while the smoker heats up. Nuff said.

Wampus said:

I don't bother with rubbing before hand. Just another mess to deal with. I fire the smoker, then go in the house to trim and rub the meat while the smoker heats up. Nuff said.

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K.I.S.S is it:biggrin1: