BriGreentea
Knows what a fatty is.
- Joined
- Jun 10, 2012
- Location
- Fort Worth, TX
Brisket is my favorite meat to smoke by a landslide. I have prepped and tried too many different ideas to think of. I ran across one website to do this and never occurred to me. It has to do with Allegro, a marinade I use often for not only briskets but steaks. I have always loved the flavor. I don't know if it really tenderizes but I just love the taste of it as an enhancer. I used to put some foil down 4 times and wide, put some Allegro on first and rub it in, then used mustard for slather, again rubbed all the way across, then put a store rub with a few other spices added and rubbed again, foiled it for overnight in the fridge.
I came across one that is putting all three of these in a bowl (Allegro, mustard and rub), making almost like a paste, then putting it all over the brisket. Saves time, but is this any more effective or less then the way I was doing it? I just mixed it in a bowl, used a spoon and rubbed it in.
I guess if anything I should have the ultimate bark which I love. I learned awhile back that smoking brisket fat side up is pointless to me. Mainly the grill marks and destroying the rub crust. I know I have heard many that say the fat "drips" supposedly into the brisket while it is cooking but I have found and perhaps a theory that fat side down protects some of the radiant heat. and not only looks fantastic after resting and done I have yet to complete a dry product and has turned out well. With this, I have found putting rub on the fat cap is overrated and a waste of good rub. I know there is many that disagree but I never thought it really penetrated the fat and thus what was the point.
I came across one that is putting all three of these in a bowl (Allegro, mustard and rub), making almost like a paste, then putting it all over the brisket. Saves time, but is this any more effective or less then the way I was doing it? I just mixed it in a bowl, used a spoon and rubbed it in.
I guess if anything I should have the ultimate bark which I love. I learned awhile back that smoking brisket fat side up is pointless to me. Mainly the grill marks and destroying the rub crust. I know I have heard many that say the fat "drips" supposedly into the brisket while it is cooking but I have found and perhaps a theory that fat side down protects some of the radiant heat. and not only looks fantastic after resting and done I have yet to complete a dry product and has turned out well. With this, I have found putting rub on the fat cap is overrated and a waste of good rub. I know there is many that disagree but I never thought it really penetrated the fat and thus what was the point.