To Rub/Inject or Both

Iroqois · 11-10-2012, 07:28 PM

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.

code3rrt · 11-10-2012, 07:33 PM

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.

Daggs · 11-10-2012, 07:54 PM

I hope this can shed some light on the subject for you!
http://www.bbq-brethren.com/forum/sh...d.php?t=146794

traviosoway · 11-11-2012, 12:20 AM

My preference for brisket (from only those three woods) is oak, then pecan, then mesquite. I inject and also rub.

TailGateJoecom · 11-11-2012, 12:24 AM

Quote:

Originally Posted by Iroqois

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.

Ideally you would do both. The injection is more of a luxury that the competition cooks use and is not mandatory for backyard cooking. The rub is a different matter. You always want some kind of rub. I would forgo the injection to keep things simple, but I would never forgo the rub.

Bludawg · 11-11-2012, 09:06 AM

All you need------Salt Pepper & Oak a Winning combination. Cook to probe tender meat temps are a guideline only.

The_Kapn · 11-11-2012, 09:22 AM

Also lookie here:

http://www.bbq-brethren.com/forum/sh...ad.php?t=57882

Even has nice pictures.

TIM

BobM · 11-11-2012, 09:33 AM

I inject and rub, I like hickory or mesquite.
Good luck with it.

Bob

Enkidu · 11-11-2012, 09:38 AM

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.

Lake Dogs · 11-11-2012, 09:58 AM

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.

Iroqois · 11-11-2012, 11:06 AM

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.

11-10-2012, 07:28 PM	#1
Iroqois Found some matches. Join Date: 03-17-12 Location: Marietta, Georgia Downloads: 0 Uploads: 0	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.

11-10-2012, 07:33 PM	#2
code3rrt is One Chatty Farker Join Date: 08-09-12 Location: Spokane Valley, Washington Downloads: 0 Uploads: 0	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. __________________ 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.

11-10-2012, 07:54 PM	#3
Daggs Full Fledged Farker Join Date: 09-09-12 Location: Crystal Lake IL Downloads: 0 Uploads: 0	I hope this can shed some light on the subject for you! http://www.bbq-brethren.com/forum/sh...d.php?t=146794 __________________ UDS (not so U) UDD, 22.5 OTS, Coming soon: mini UDS & double barreled RFS

11-11-2012, 09:06 AM	#6
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	All you need------Salt Pepper & Oak a Winning combination. Cook to probe tender meat temps are a guideline only. __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

11-11-2012, 09:22 AM	#7
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	Also lookie here: http://www.bbq-brethren.com/forum/sh...ad.php?t=57882 Even has nice pictures. TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.

11-11-2012, 12:20 AM	#4
traviosoway Got Wood. Join Date: 02-04-10 Location: Fort Worth, Texas Downloads: 0 Uploads: 0	My preference for brisket (from only those three woods) is oak, then pecan, then mesquite. I inject and also rub.

11-11-2012, 09:33 AM	#8
BobM is Blowin Smoke! Join Date: 02-16-12 Location: Long Island, NY Downloads: 0 Uploads: 0	I inject and rub, I like hickory or mesquite. Good luck with it. Bob __________________ "Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin \| Weber 18 1/2" & 22 1/2" WSM, 22 1/2" & 26 3/4" OTG, Genesis S-330 \| \| BBQ Guru CyberQ WiFi \| Maverick ET-732 \|

11-11-2012, 09:38 AM	#9
Enkidu Take a breath! Join Date: 06-12-12 Location: Los Angeles Downloads: 0 Uploads: 0	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. __________________ 22" OTG; 22" Performer; mini-WSM; Brinkmann gasser; UDS (on the way); Maverick ET-732

11-11-2012, 09:58 AM	#10
Lake Dogs Babbling Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Downloads: 0 Uploads: 0	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. __________________ Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from everywhere)

11-11-2012, 11:06 AM	#11
Iroqois Found some matches. Join Date: 03-17-12 Location: Marietta, Georgia Downloads: 0 Uploads: 0	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.