How do you prep your brisket?

[texast224]

How do you prep your briskets? About to put one on and it got me wondering what some of yall might find to work the best.

Anyone use a brine bath? If so, using just salt and sugar in water for how long?

How many use a sop versus dry rub? What is your mix?

Wondering if using a sop or coating with mustard will limit the amount of smoke absorbed into meat.

Got one going on here in a bit. Im doing a rub on this one. Coated with mustard, using 2 parts turbinado sugar and 1 part rub mix. Saw a "salt lick" rub at the HEB and thought why not.

Anyone just use kosher salt and black pepper, maybe some cayenne, notice any difference versus gettin fancy with it?

Thanks for the feedback, looking to try some different stuff.

[texast224]

Here is what I'm doing. 2 parts sugar, 1 part rub, coat with mistake and press rub into meat, coating boats sides, wrap in goal in the fridge over night. Guess the salt or sugar or something pulled water out of the meat because there is liquid pooled up around the meat

[meathunter]

The one I did yesterday I put rub on it 24 hours in advance. To help hold the rub I did use some yellow mustard. I then wrapped it in Saran Wrap as tight as I could and then put it in ice box. Got it out and injected it and then smoked it with apple wood soaked in apple cider. Did not get a great smoke ring like I hoped, but was very juicy and did have a good smoke flavor.

[meathunter]

I used equal parts brown sugar, salt, paprika, pepper, and chile powder.

[texast224]

The one I did yesterday I put rub on it 24 hours in advance. To help hold the rub I did use some yellow mustard. I then wrapped it in Saran Wrap as tight as I could and then put it in ice box. Got it out and injected it and then smoked it with apple wood soaked in apple cider. Did not get a great smoke ring like I hoped, but was very juicy and did have a good smoke flavor.

Do you get a smoke ring if you don't use mustard?

What are you using to inject? Thanks

[texast224]

One more - anyone put anything special in your water pan (if you use one)?

[shallowrnr]

brisket

All i every do is just salt coat it completely indirectly heat in my pit put in before i go to bed in the morining take it out it will be completely black just take the salt crust off and start slicing add your sauce you do not need any sauce juicy as is. No need for all that other stuff keep it simple. Enjoy

[Shurshot]

The last few I have done turned out really good. The night before I inject with Stubbs injectable marinade. Then put my rub on it and let sit over night.

[texast224]

The last few I have done turned out really good. The night before I inject with Stubbs injectable marinade. Then put my rub on it and let sit over night.

What run you using?

[Smart]

I'll use rubs or just kosher salt/coarse pepper with mustard, Worcestershire or olive oil for a binder and have not had either dampen a smoke ring. If you want a nice smoke ring, make sure your rub has a cure or sodium nitrate in it.

No brining here for me. Not on beef. No heavy sugar either in the rub. I am not a fan of sweet on beef. I save that for pork butts and ribs.

No basting for me on brisket. I don't like to open my smoker lid because every time you do you extend your cook times and it jacks with your temps. I've always been told that the key to a successful smoke is steady temps.

"If you are lookin you ain't cookin"

The night before, I'll trim the fat cap to 1/4", trim any hard blocks of fat, rub on my binder, then coat it heavily in rub. Cover it in foil and let it sit over night in the fridge. When I open it the next morning, I coat the top again with rub and on the smoker it goes.

These are just my personal preferences and experiences... nothing more***.. I know how personal we Texans take our BBQ..

[Burntorange Bowhunter]

From reading TBH bbq threads lately one would think this Smart character was god of all things bbq.

[Smart]

From reading TBH bbq threads lately one would think this Smart character was god of all things bbq.

Funny coming from you. Are you afraid somebody is gonna take your title you've tried to obtain the past 5-7 years?..

[stevieray54]

Rub them down real good with seasoning,Garlic powder,Onion powder,Black Pepper. Then take a meat tenderizer the spring loaded type go all over the entire brisket both sides,rub it down again, put it in bag let is sit over night,take out and let sit until it gets room temp.
Put him on unwrapped for 2 - 2.5 hours at 225 -275 add a lot of wood for smoke,wrap him in foil fat side up smoke at another 5-6 hours until eternal temps hits 350
I have also used Tonys seasoning try to find a rub with less salt or no salt

[Bily Lovec]

From reading TBH bbq threads lately one would think this Smart character was god of all things bbq.

if thats the way he does a brisket,

Im okay with calling him that

[MountainCityOutlaw]

Ok a few secrets of the trade of cooking brisket. Trim the brisket of most the fat, then add your binder(mustard) if you want, then coat with rub of choice. Make sure that it has a good salt content and plenty of black pepper, brisket in general needs lots of both. Add it to the pit unwrapped and run it until internal temp is about 160-165. Pull, wrap and put back on. I start check for doneness at the 190 mark. It should prob like butter when you check it. If it does not, its not done and cook a little longer. I have run some briskeys to 205 to 208 before getting done. I like to then pull wrap in towels and put into a cooler for 45min to 1 hr, then slice. Now there are thousands of variations of cooking briskets, but this is how I do it. Sorry a little long winded.