First Smoking my first Brisket Tomorrow

[ArcheryNerd]

any advise on rubs? I am going to be using my Smokenator 1000 in my weber... I usually do rubs like this one...

Ingredients
3 tablespoon coarsely ground black pepper
1 tablespoon brown sugar
1 tablespoon onion powder
2 teaspoons mustard powder
2 teaspoons garlic powder
2 teaspoons chili or ancho powder
1 teaspoon chipotle or cayenne powder

[Smart]

Looks good to me.....or you could just make it simple and go coarse salt and coarse/restaurant style black pepper..

[BrandonH]

I've tried several rubs and my favorite is just salt and pepper. The people that try it argue with me that there has to be something else in it.

[TallTexan]

Anyone ever inject the brisket?

[AdamTex]

Salt and Pepper is all you really need, but what you have up there should be good as well

[ArcheryNerd]

fat cap facing up or down?

[Stan R]

Anyone ever inject the brisket?

Not needed


Just salt and pepper.

[Smart]

Anyone ever inject the brisket?

I tried it once with beef broth and it made it taste like a smoked soupy roast. Never again..

fat cap facing up or down?

My preference is to put the fat towards your fire/ heat for insulation...

Using an offset - fat side up....

Fire below the meat like in a UDS, Weber WSM, or BGE - fat cap down...

[BrandonH]

My preference is to put the fat towards your fire/ heat for insulation...

Using an offset - fat side up....

Fire below the meat like in a UDS, Weber WSM, or BGE - fat cap down...

Same here.

[Turtlewax]

Salt and pepper
fat side up
cook to 150 pull and wrap......I add beef broth at this time only into the tinfoil bowl you make. I use half of the bottle or box or whatever It is. Lol
temp when done will be around 195......although that is a reference. Sometimes they will go over. Just need to check it for tenderness.
Pull it and let it sit for 30 mintues. I use a baster to soak the meat with the beef broth once I get ready to cut it.

I cook at 210 with a water pan and chopped up onions. My smoker isn't like yours though.

Trimming the fat correctly is key. Watch the aaron franklin videos on YouTube to see how to cut it.

[topduarte]

Anyone ever inject the brisket?

I have the last two times. It has made a difference it keeping it moist in the middle. Just my $.02!

I cook mine at 250 for the first 4 hours then drop it to 210-225 for the next 2-4 depending on weight of brisket.

Last 2-4 hours smoked open and sliced the last hour and add seasoning/juice to slits I cut 90 minutes before pulling brisket out.