Rub for Brisket

[D.F. Expat]

Hey Guys, doing my first real Brisket tonight, was planning on injecting with beef bouillon and rubbing with some blues hog rub, does that sound about right? Just inject it, rub it and put it on the smoker at about 225-250 till it is 195?

 

[Bigmista]

Yes.

 

[FatDaddy]

Gordons Grub rub is good on briskets too if u can find it. havent tried blues hog on a brisket. seems a little sweet to me. more suited for pork and chickens.

 

[Ron_L]

I use Montreal Steak Seasoning for brisket. I also mix some in with the beef broth and heat it to let the seasoning steep in the broth and then strain it and cool it before injection.

 

[Mooner]

Dizzy Dust coarse is an excellent brisket rub.

 

[Brauma]

So, how'd it turn out Newbie??

 

[Plowboy]

Not a fan of the Blues Hog on Brisket unless you use it just for a little color. Try Head Country or theSlabs beef rub.

 

[D.F. Expat]

Came out pretty good, wish I would have remembered pictures, the Country Smoker was pretty simple to use and gave some good flavor to the meat, although it could have been a little more smokey for my taste. I think the pellets that came with it were a little weak as I could only get the temp up to around 350 when i first fired it up, going to look for some better pellets around here, so far all I can find are some mixed hardwood pellets or some stuff online. I need to find the hook up like Todd has for Oak pellets, bet that would give me more temp control and longer burn times.

Edit: No I was not smoking ther brisket at 350, just testing out how hot this thing would get.

 

[Plowboy]

Came out pretty good, wish I would have remembered pictures, the Country Smoker was pretty simple to use and gave some good flavor to the meat, although it could have been a little more smokey for my taste. I think the pellets that came with it were a little weak as I could only get the temp up to around 350 when i first fired it up, going to look for some better pellets around here, so far all I can find are some mixed hardwood pellets or some stuff online. I need to find the hook up like Todd has for Oak pellets, bet that would give me more temp control and longer burn times.

Edit: No I was not smoking ther brisket at 350, just testing out how hot this thing would get.

Andy used a brand new Country Smoker this weekend on his chicken that took first place at the GAB. He only got a couple hours burn time out of a hopper of pellets. They don't hold much, but you can either get or rig a hopper extension that should at least double that time.

 

[D.F. Expat]

Yeah seems like I was getting similar times on a hopper of pellets but just needed a little more smoke flavor, killer smoke ring and good flavor, just need it a little more intense.

 

[tumpedover]

Yeah seems like I was getting similar times on a hopper of pellets but just needed a little more smoke flavor, killer smoke ring and good flavor, just need it a little more intense.

I would imagine that the lack of intensity of the smoke flavor was due to thy type of wood used,as you said . Do you know what type of pellets you had?

 

[D.F. Expat]

it came with hickory and mesquite but honestly in the pellets I couldn't tast the difference like I can with actual wood chips. I am thinking these pellets were el cheapo and some better quality pellets will give more taste.

 

[tumpedover]

it came with hickory and mesquite but honestly in the pellets I couldn't tast the difference like I can with actual wood chips. I am thinking these pellets were el cheapo and some better quality pellets will give more taste.

Yeah I would hafta agree on the el cheapo stuff....mainly because hickory and especially mesquite is about as strong as it gets......gotta be the el cheapo mod! Try talkin to some of the other pellet heads around to se if you can get a good supply of QUALITY stuff! Otherwise sounds like your coming along nicely..
OBTW ,give the ol' Texas way a try sometime ,and just salt and heavy blk pepper that brisket....
works for an awful lot of quality grub here in Tejas:mrgreen:

 

[Plowboy]

Lower temps on pellet cookers typically give you a better smoke. Try running at 180-200 for 2-4 hours, then turn up to 225-250. You should see a little more smoke.

The problem with pellets and smoke is that they burn so well. Too well.

I personally don't see any difference between the 100% straight wood pellets, the blended pellets, or the heating fuel pellets (hardwood only). I also don't see a difference between the wood flavors: hickory, cherry, oak, pecan, etc. It may be there, but its subtle.

DO NOT PUT PINE PELLETS IN YOUR COOKER.

 

[D.F. Expat]

ok cool, I wil pick up a couple of bags of the mixed then and hope it is a little better then the last stuff and also try the first few hours at a lower temp and get back to you.

 

[Single Fin Smoker]

Ey Newbie, have you been to the new BevMo in Chandler?

 

[D.F. Expat]

Nope, but I need to check it out, it is right by my office. A couple broker buddies of mine told me I need to try a beer they have there called kilt lifter. Anybody ever tried this stuff?

 

[Single Fin Smoker]

Yes I have. Its really good. You should also try Greatwhite & Down Town Brown.

 

[Plowboy]

John,

We need some pics of that new smoker.

 

[D.F. Expat]

I will throw up a couple when I get home tonight.