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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-10-2012, 07:28 PM | #1 |
On the road to being a farker
Join Date: 03-17-12
Location: Marietta, Georgia
Name/Nickname : Scott
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To Rub/Inject or Both
This will be my 1st attempt at a brisket on the smoker and it is for a very good cause....to celebrate Veterans Day, therfore; I am looking to the BBQ Veterans for some help. I picked up a descent 8lb Flat today and while I prefer Apple and Hickory for my Butts, Ribs and Chicken, I don't know what to use for the brisket (Pecan, Mesquite, Oak). I am also looking for guidance on whether to Rub/Inject or do both. If an injection is preferred, I could use some recipes as I am only used to injecting my deep fried turkeys.
Many thanks toyou all and I look forward to sharing my experience along the way. |
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11-10-2012, 07:33 PM | #2 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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I'd guess that the consensus from here would be to start with the KISS method. First attempt, start with a simple salt and pepper rub, once you have "the cook" right, time, temp etc, then work out your recipe from there and tweak it to your liking.
Also, you can use the search feature here and find ohhhhhhh I don't know, about a hundred or so variations on how to approach your cook, wood, time, temps etc.
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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11-10-2012, 07:54 PM | #3 |
is one Smokin' Farker
Join Date: 09-09-12
Location: Crystal Lake IL
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I hope this can shed some light on the subject for you!
http://www.bbq-brethren.com/forum/sh...d.php?t=146794
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22.5 OTS, 22.5 OTG, 18 WSM, 18 Jumbo Joe, 36" Blackstone! More to come... |
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11-11-2012, 12:20 AM | #4 |
Got Wood.
Join Date: 02-04-10
Location: Fort Worth, Texas
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My preference for brisket (from only those three woods) is oak, then pecan, then mesquite. I inject and also rub.
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11-11-2012, 12:24 AM | #5 | |
is one Smokin' Farker
Join Date: 02-01-10
Location: NYC & WPB FL
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Quote:
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11-11-2012, 09:06 AM | #6 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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All you need------Salt Pepper & Oak a Winning combination. Cook to probe tender meat temps are a guideline only.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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Thanks from:---> |
11-11-2012, 09:22 AM | #7 |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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"Flirtin' with Disaster" BBQ Team (RETIRED)
New Ninja Woodfired Grill for Christmas 2023 |
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11-11-2012, 09:33 AM | #8 |
Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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I inject and rub, I like hickory or mesquite.
Good luck with it. Bob
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"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin | [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] |[COLOR=DarkRed] [COLOR=Black]|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]| [COLOR=DarkOrange]Maverick ET-732[/COLOR] | [COLOR=Gray]Gray Thermapen[/COLOR] | |
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11-11-2012, 09:38 AM | #9 |
Take a breath!
Join Date: 06-12-12
Location: Los Angeles
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If all you are cooking is the flat, I would definitely inject. Injecting isn't really all that needed for a packer, IME, but is for a flat. I don't really do anything special when I inject, just beef stock. Add a simple rub of equal parts salt, pepper, and mustard powder (or whatever your rub of choice happens to be) and you are golden. If you are injecting and adding a rub, look out for double salt jeopardy.
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22" OTG; 22" Performer; mini-WSM; Brinkmann gasser; UDS (on the way); Maverick ET-732 |
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11-11-2012, 09:58 AM | #10 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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If you use mesquite, use only a SMALL amount. On beef I prefer oak.
Definitely Rub. Injection is optional. I do, but I use a competition beef injection and still have to be careful and only put in a small amount.
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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11-11-2012, 11:06 AM | #11 |
On the road to being a farker
Join Date: 03-17-12
Location: Marietta, Georgia
Name/Nickname : Scott
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A Decision has been made
A BIG thanks to:
Code3rrt, Daggs, Traviosoway, TailgateJoecom, Bludawg, The Kapn, BobM, Enkidu and Lake Dogs!! For my first attempt at a Brisket, I have decided to go with a low and slow smoke using Oak, rub only and fat cap down. I think I have a handle on the cooking temp and how to check for doneness. I will keep you posted on the results. |
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