Thanksgiving plan

[jamus34]

So I'm going the non-traditional route to assist the wife's family with Thanksgiving cooking and I offered to cook up some brisket for sliders.

Been close to impossible to find full packers in my area so I broke down and joined KCBS for the ability to shop at RD on the 1day pass. Picked up 2 ~13.5 lb packers for a little more than what it would cost me to by a flat only at Wegmans.

Planning to start the cook at around 3-4 AM thursday going H&F with the plan to have them done around 1 pm to rest until 3-4.

Regarding the coating I was just going to do a 4/1 blend of br black pepper / KS. I heard some people slather with yellow mustard and some people coat with Worcestershire sauce...Any difference there as I have both?

Picks to be coming, hope you all enjoy your food coma's!

 

[daninnewjersey]

50/50 black pepper and Kosher salt is how we roll down here at exit 36....:biggrin1::biggrin1:

 

[jamus34]

Wow...been a while since I've been on - I'm a good spit across the river from PA now.

I try to reduce salt usage as much as possible - I find the less I use the less I want.

 

[mike-cleveland]

I would go with 50/50 route as well. When doing hot and fast adding mustard or any sauce can burn pretty easily.

 

[jamus34]

Cool, then I will go with a Worcestershire wipe down and proceed to sprinkle with the the SP mix - I'll take the ratio under advisement.

 

[Happy Hapgood]

Big chunk of meat. Takes a lot to overseason it.

Good Luck.

 

[mike-cleveland]

I would still forget the Worcestershire. I did one back in January hot and fast and spritzed with it and the crust came out darker than I would have liked.

The problem with any sauces containing sugars and cooking long and at high temps is they will burn. If you were going lower <300 it would be fine. It is like saucing ribs too early. Also not really needed to make the salt/pepper stick.

http://www.imnotallowed.com/wp/?p=358

 

[SmittyJonz]

Oakridge BlackOps. Adkins Western Style Rub. Either one as both are Great.

 

[SmittyJonz]

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[jamus34]

I would still forget the Worcestershire. I did one back in January hot and fast and spritzed with it and the crust came out darker than I would have liked.

The problem with any sauces containing sugars and cooking long and at high temps is they will burn. If you were going lower <300 it would be fine. It is like saucing ribs too early. Also not really needed to make the salt/pepper stick.

http://www.imnotallowed.com/wp/?p=358

What about EVOO?

Or should I literally just sprinkle with water, pat dry and then add seasoning?

 

[mike-cleveland]

I take mine out and the spices go right on. Let it sit for a bit while getting the smoker ready. If I am doing an early cook, I season the night before and prep the smoker so all I need to do that morning is stumble out with the coffee and a match.

 

[SmittyJonz]

I just rinse packer off, pat dry, trim it and then season it. Trim ALL Hard and Yellow fat. Even between point and flat.

 

[jamus34]

Thanks everyone - not my first brisket but when beef prices went batcrap crazy the past 2 years I moved over to doing pork shoulders almost exclusively.

Finally seeing full packers under $3 / lb has peaked my interest.

 

[SmittyJonz]

I have used Montreal Steak seasoning with Good results.


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