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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.


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Unread 07-26-2013, 03:51 PM   #1
letdasmokeroll
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Default just a few brisket questions


http://i1350.photobucket.com/albums/...ps77f8d70d.jpg
just wondering can i rub it and let it sit overnight to start smoking in the morning ...this will be the first whole brisket i have done ...btw not sure but i felt like that was a good price too
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Unread 07-26-2013, 03:57 PM   #2
3ddiver
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I rub mine if I am not doing a comp then smoke the next day. Should be fine. I cant really say I paid attention to the price on the last one I bought but that price doesn't look bad to me.
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Unread 07-26-2013, 04:02 PM   #3
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I just bought a 17 lbs for 30 reduced to sell it was $2.58/lbs
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Unread 07-26-2013, 04:08 PM   #4
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I always rub mine and leave them in the fridge overnight. Good price.
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Unread 07-26-2013, 04:11 PM   #5
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I've let steaks sit with a good S&P&G rub in the fridge, open to the air and turned ever so often, with good results so I imagine it wouldn't hurt a brisket. 2.58/lb would be a good price around here if choice.
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Unread 07-26-2013, 04:38 PM   #6
letdasmokeroll
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trimmed rubbed and in the fridge till morning ...who knows lol we shall see
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Unread 07-26-2013, 04:47 PM   #7
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There is no real advantage to it, I light my fire and do my prep while the pit is warming up. If I take my time it might take 20 min to do a brisket and that includes walking it out to the pit.
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Unread 07-26-2013, 04:53 PM   #8
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I inject with a beef broth mixture, let set about 12 hours and then rub and throw it on the pit. I've never had a failure. Imho, the injection is VERY beneficial.
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Unread 07-26-2013, 05:05 PM   #9
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I've done it both ways inject rub and toss on pit and the whole inject rub and toss in fridge for 24 hours and honestly I can't tell the difference
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Unread 07-26-2013, 05:36 PM   #10
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Okay, I am officially jealous of the brisket prices you all are talking about. I never can find Choice for less than $4.99/lb. Of course, I haven't gone to RD yet either. Mostly shopping at butcher shops.
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Unread 07-26-2013, 06:12 PM   #11
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Quote:
Originally Posted by PekingPorker View Post
Okay, I am officially jealous of the brisket prices you all are talking about. I never can find Choice for less than $4.99/lb. Of course, I haven't gone to RD yet either. Mostly shopping at butcher shops.
Yeah but what quality of brisket? We normally run about $1.99 a lb for Choice. I won't cook less than Choice for brisket.

To the OP, $2.58 ain't bad. Would sure would like to see how you trimmed that rig. Where's the fat cap etc.

Looks like a good cut.
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Unread 07-26-2013, 06:17 PM   #12
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I usually prep mine with s&p and inject the night before just so I don't have to mess with it later. I like to take my time so I make sure I'm not forgetting anything and think things through.
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Unread 07-26-2013, 06:41 PM   #13
letdasmokeroll
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lol i forgot to take pics of it trimmed ...since this was my first whole brisket it wasnt pretty i must admit but i did the best i could
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Unread 07-26-2013, 06:44 PM   #14
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Quote:
Originally Posted by letdasmokeroll View Post
lol i forgot to take pics of it trimmed ...since this was my first whole brisket it wasnt pretty i must admit but i did the best i could
There are many folks that know more than me here about brisket but looks like your doing well!
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Unread 07-27-2013, 11:22 AM   #15
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cruzing right along briskey looking good and a stuffed fatty for lunch ribs going on in just a bit
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