2nd Crack at a Brisket! Taste the same as the first :-)

Discussion in 'Beef' started by sbishop, May 19, 2011.

  1. This 5 pound baby went in at 10am, pulled it at165 (6pm)...wrap it with a little bit of apple juice, then into the oven till 205..only took 2 hrs in the oven! beef broth in the water pan.

    Taste about the same as my first one....dam good!

    covered it with Montreal steak spice and mopped a few times with Sweet Baby Ray BBQ sauce.

    Slided 3/4 of it...rest I pulled.

    I think next time i'll go really light on the steak spice....does anyone go easy on the rub?

    Thanks everyone!

  2. fpnmf

    fpnmf Smoking Guru OTBS Member

    Looks tasty!!

  3. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    That thing looks fantastic! On my briskys, I just use salt, pepper and smoke. I dont even spritz, and they come out tender and moist. I like to let the meat and smoke do all the talking and use sauces, etc. as condiments instead of ingredients.
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I agree with James. I rub with a little Worsty, then s&p.
  5. africanmeat

    africanmeat Master of the Pit OTBS Member

    Well done it looks great . i rub olive oil and a mix off sugar salt and pepper ,

  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks real good, SB !

    On Beef, I like to put Worcestershire (thick) sauce on first---then a good rub.

    If I don't have any Worcestershire, I use A1 for the base.

    I think that gives Beef more flavor than oil or mustard.

    Mustard on my Pork though!!!


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