Brisket Prep

[matt r]

Hey Guys, Im going to do my 2nd ever brisket tomorrow night. 15 pounder. Using my Weber Kettle with the Slow and Sear. Going to bring it to 200 and start probing. First one I did a few weeks back came out really well for a newbie, so Im stoked for some late night smoking and beer drinking.

My question is when do you guys apply the rub? Im going to use salt pepper and some garlic powder. Should I do it the night before and let it sit in the fridge overnight, or just apply a little before the actual smoking?

Any thoughts would be appreciated. Have a great weekend!

 

[Rings Я Us]

Half and half kosher salt and cracked black , plus your powder. As you go out to get the fire going is good.
Hope you don't fall asleep. [emoji]128526[/emoji]. I like a Texas style.. Kinda plainish . It doesn't have to sit long.

 

[tallbm]

 
Hey Guys, Im going to do my 2nd ever brisket tomorrow night. 15 pounder. Using my Weber Kettle with the Slow and Sear. Going to bring it to 200 and start probing. First one I did a few weeks back came out really well for a newbie, so Im stoked for some late night smoking and beer drinking.

My question is when do you guys apply the rub? Im going to use salt pepper and some garlic powder. Should I do it the night before and let it sit in the fridge overnight, or just apply a little before the actual smoking?

Any thoughts would be appreciated. Have a great weekend!

My method (for most things I smoke) is to go turn on the smoker and while it is getting up to heat I trim and season my brisket (or other meat).

I also then prep my AMNPS to burn for 10 min and with about 3-4 min left to go on the AMNPS I put the probes in the meat and the meat in the smoker and by the time I do that it is time for me to put my AMNPS into my mailbox mod.

For me it's all about efficient utilization of time :)

I like your seasoning.  I also add onion (deyhdrated/minced onion is what I have because it's what Costco sells).  The good ol SPOG cant go wrong :)

I just did one overnight and try to do detailed write ups.  Check it out if you are interested in reading about it :)

http://www.smokingmeatforums.com/t/266848/100-mesquite-pellet-smoked-brisket-with-qview#post_1744496

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• tallbm
• Aug 25, 2017

 

[Rings Я Us]

So there is 2 votes now for "just put it on before you smoke it".. hour or less is fine.

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• Rings Я Us
• Aug 25, 2017

 

[hardcookin]

I usually fire my smoker up and while it is getting up to temp. I season the meat.

 

[matt r]

Seems like a consensus.season while the grill is getting up to speed. Thanks Gentlemen!!

 

[3montes]

I usually do all my trimming/seasoning before I fire up the smoker. Takes my smoker about 45 to a hour to level off at temp then in goes the meat and pop goes the cap on the beer!

I like using a good beef rub like Brisket of Love rub from the Spice House or Black Ops rub from Oak Ridge BBQ. Next brisket I might get a Creekstone Farm prime brisket. I might go just Salt and cbp on that.

 

[natej]

If im starting early like 3 of 4am for large cuts like brisket.. i will trim and rub the night/afternoon before because id rather do it then than at 4am

Also it allows me to take the meat directly from a cold fridge to the smoker which helps maximise smoke ring formation and flavor absorbtion.. it doesnt come to room temp while im trimming and applying rub

 

[matt r]

Natej do you want the meat hitting the grill cold? I always thought it was supposed to be room temperature.

 

[natej]

Natej do you want the meat hitting the grill cold? I always thought it was supposed to be room temperature.

if im grilling meat on high heat then yes, i will allow the meat e.g ribeye.. to come to room temp however for a large cut such as a brisket or a pork butt.. fridge to smoker for me

smoke ring formation and meat absorbing smoke all happens while the meat is under 140F - 150F internal temperature, the longer the meat stays in this range (within reason, if the meat has been punctured e.g. injecting.. 140 in 4 hours for saftey), the greater these 2 will be

if you do a search on this forum on how to achieve a better smoke ring.. the majority of advice & general consensus is that cold meat forms a better smoke ring

 

[matt r]

if im grilling meat on high heat then yes, i will allow the meat e.g ribeye.. to come to room temp however for a large cut such as a brisket or a pork butt.. fridge to smoker for me

smoke ring formation and meat absorbing smoke all happens while the meat is under 140F - 150F internal temperature, the longer the meat stays in this range (within reason, if the meat has been punctured e.g. injecting.. 140 in 4 hours for saftey), the greater these 2 will be

if you do a search on this forum on how to achieve a better smoke ring.. the majority of advice & general consensus is that cold meat forms a better smoke ring

 

[matt r]

Understood. Thanks. I didn't know that!!