The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 06-01-2011, 04:51 PM   #1
Diesel
On the road to being a farker
 
Join Date: 01-22-11
Location: Kingston Pa.
Downloads: 0
Uploads: 0
Default ready to cook first ever brisket

Hey all I was wondering if you all could give me some tips on a good rub I could make here at home for a brisket? Never have cooked one before but, Saturday its going on my newly built and seasoned uds. I want to make this good as I have guest coming also to see my uds.any help at all would be great.
Diesel is offline   Reply With Quote


Unread 06-01-2011, 05:47 PM   #2
Boshizzle
somebody shut me the fark up.

 
Join Date: 01-26-10
Location: Virginia
Downloads: 0
Uploads: 0
Default

I like to rub my brisket down with heavy coats of salt, black pepper, followed by a medium coat of granulated garlic and some chili powder.
__________________
[COLOR=royalblue]Jambo Pit - UDS - Lang 60 (Sold)[/COLOR]
[COLOR=royalblue]18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - [/COLOR][COLOR=royalblue]Bubba Keg - [/COLOR][COLOR=royalblue]#2 La Caja China[/COLOR]
[COLOR=royalblue]Chargriller Outlaw[/COLOR]
[COLOR=royalblue]Impeccably Accurate BLACK & RED Thermapens[/COLOR]
[COLOR=royalblue]KCBS CBJ[/COLOR]
[COLOR=royalblue]Operation BBQ Relief Founding Member[/COLOR]
[COLOR=blue]I am Obsessive Compulsive about BBQ. Google it.[/COLOR]
Boshizzle is offline   Reply With Quote


Unread 06-01-2011, 05:53 PM   #3
posey's_pork_pit
is one Smokin' Farker

 
posey's_pork_pit's Avatar
 
Join Date: 05-11-10
Location: Doraville GA
Downloads: 5
Uploads: 0
Default

1/8 c. fine sea salt
1/8 c. black pepper
1/8 c. paprika
1 tbp granulated garlic powder
1 tsp dry mustard
1 tsp cumin
1 tsp ground ginger

You can add 1 tsp Accent if MSG is not a problem. This recipe makes enough for 11 lb. packer. Good luck!
__________________
Super fast Purple Thermapen
Custom Reverse Flow 55 Gallon Drum Offset
Weber SS Performer date code EE
Weber 18 and 22.5 OTS Kettle w/Marty's handles
Smokey Joe Silver w/wooden handle a.k.a. Mini Me
Weber Smokey Joe Platinum date code ER

Sipsey: Secret's in the sauce.
posey's_pork_pit is offline   Reply With Quote


Unread 06-01-2011, 06:03 PM   #4
gtr
somebody shut me the fark up.


 
gtr's Avatar
 
Join Date: 10-16-10
Location: Culver City, CA
Downloads: 2
Uploads: 0
Default

Sea salt & cracked black pepper will never do you wrong.
__________________
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
Golden Goose Egg - Got 2 in the nest baby!
SPFP
Mayzie's keeping an eye out for you!
WTFWGALD?
gtr is online now   Reply With Quote


Unread 06-01-2011, 06:42 PM   #5
Diesel
On the road to being a farker
 
Join Date: 01-22-11
Location: Kingston Pa.
Downloads: 0
Uploads: 0
Default

Thanks guys, Im going to try posey's_pork_pit rub. Its all mixed and rubbed up and in the fridge for the next two days. Its going on the uds Saturday morning about 6am.
Diesel is offline   Reply With Quote


Unread 06-04-2011, 04:10 PM   #6
Diesel
On the road to being a farker
 
Join Date: 01-22-11
Location: Kingston Pa.
Downloads: 0
Uploads: 0
Default

Well the brisket has been on since 7 am this morning, I just went out and checked the meat temp and its 170 degrees. Maybe another hour or so I'll be getting ready for a little rest. Oh,I have pics of my very first all day cook.
Diesel is offline   Reply With Quote


Unread 06-04-2011, 06:34 PM   #7
bam
is one Smokin' Farker
 
Join Date: 10-22-08
Location: Philly, PA
Downloads: 0
Uploads: 0
Default

How big a brisket? Packer,flat ? What temp you cooking ?
__________________
AKA "Huck"
BBQ Resource: [URL="http://www.huckshut.com"]www.huckshut.com[/URL]
Streaming BBQ Podcast: [URL]http://www.inthehut.com[/URL]
bam is online now   Reply With Quote


Unread 06-04-2011, 09:31 PM   #8
Diesel
On the road to being a farker
 
Join Date: 01-22-11
Location: Kingston Pa.
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by bam View Post
How big a brisket? Packer,flat ? What temp you cooking ?
it was a 8.5 lbs angus brisket. Im going to guess that it was a flat as this was the very first one I have ever cooked. The uds held between 235 and 245 for the 13 hours it took to finish. I was curious to see how long it would keep temp and it fizzled at about the 15 hour mark,way beyond my expectation.Everyone thought it was fantastic, it must have been because there are no leftovers.
Diesel is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
First brisket is rubbed and ready to go rw02kr43 Q-talk 14 01-09-2012 08:21 PM
Getting Briskets ready for tomorrows cook ! matt Q-talk 2 07-12-2010 04:26 PM
10 lb brisket ready in 8 hours....with pron! smooookin Q-talk 8 05-18-2008 09:47 PM
ready for first cook Jack2u2 Q-talk 7 01-20-2008 07:47 AM
Getting ready for my first brisket....got a few ?s Smokin Okole Q-talk 30 04-04-2006 11:56 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 09:15 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts