Brisket Prep Steps 1-3

Discussion in 'Meat Selection and Processing' started by tallboys, Jan 1, 2011.

  1. tallboys

    tallboys Newbie

    Gonna try my best to document my brisket process.  Couple of friends who usually just eat the finished product want my process.  Here is what Im working with today:

    6lb Certified Angus Beef (CAB) Brisket Flat from Sams.  I buy these by the case for $3 per pound.  Most are in the 8-10lb range.  Perfect for competitions.  Big pit gets a rest today and I will be smoking on my Green Mountain Pellet Smoker.  We will be cooking fairly hot at 265-275 degrees.

    Step 1 - after you open the bag, remove beef and coat with yellow mustard.  This adds ZERO to the flavor profile.  This allows the rub to stay put.

    Step 2- Apply your rub of choice.  Today we are using Texas BBQ Rub Co. Brisket # 2 blend along with a little Starbucks Sumatra Blend.  Yes...I use coffee in my rub.

    Step 3- Put on pit fat side DOWN.  I do fat side down when I plan on puttting the beef in a pan after I reach the color i want on the beef.

    Pics below for these steps.  More to come as the day goes[​IMG][​IMG][​IMG][​IMG]
  2. sqwib

    sqwib Smoking Guru OTBS Member

  3. dougmays

    dougmays Limited Mod Group Lead

    looks good! i love that texas bbq rub!  i made my first brisket with it and people thought i was some kind of pro! 
  4. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    [​IMG]  Must be a hell of a stall [​IMG]
    Last edited: Mar 28, 2011
  5. thunderdome

    thunderdome Master of the Pit

  6. smokinal

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

    That's a really great looking brisket, but my question is why are you smoking it at such a high temp?
  7. I'm gonna try this as my first brisket recipe while dialing in the new smoker!
  8. smokinal

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

    Looking forward to seeing how it turns out.
  9. So your not trimming the fat or the briskets you buy don't need it?
  10. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    I gotta felling if it ain't done by now since he started it on Jan.1, 2001 and it is now April 20, 2011 it ain't ever gonna get done...
  11. smokinal

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

    How did I miss that? At that high heat it should be dust by now!
    Last edited: Apr 21, 2011
  12. lexoutlaw

    lexoutlaw Smoke Blower

  13. 2001? Seems like yesterday!
  14. pdx210

    pdx210 Fire Starter

    I'm doing brisket today. I do a similar thing but I add rub first then mustard and then rub on top of that.  

    last night a light dusting if stub's lime rub & lemon pepper then this morning  french's mustard and then more lemon pepper ? 

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