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!

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  2. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Looks tasty!!

      Craig
     
  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 ,

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  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!!!

    Bear
     

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