Brisket rub

Discussion in 'Beef' started by cousineau18, May 24, 2016.

  1. 24 hours prior

    0 vote(s)
  2. 12 hours prior

    0 vote(s)
  3. 4 hours prior

    0 vote(s)
  1. cousineau18

    cousineau18 Newbie

    Good morning Ya'll

    So it's about that time to fire up the smoker tomorrow evening and cook (2) 12 Certified Angus Briskets. I have already trimmed them to standard and injected lightly with beef broth 48 hours in advance but to my question:

    If I am going to start cooking around 7pm on Wednesday night would you apply your rub at 7am on Wednesday or wait until 3pm when you pull the brisket out to get up to room temperature.

    Need some advice from the experts and not only advice but does it make a difference to do it either 12...or 4 hours in advance.

    Thank you all and hope you all have a wonderful smoky day

    DV Mike
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    You will get a broad range of answers. I am a rub the night before guy and others rub while the smoker heats and anything in between. There is no need to warm the meat as you are not looking for even rare side to side. At best warming makes no difference with brisket and butts. At worst you have that meat in the danger zone several hours and bacterial growth makes your whole family sick...JJ
    gotch likes this.
  3. cousineau18

    cousineau18 Newbie

    Good point with the bacteria. I have done 5 briskets and not once has anyone gotten sick. I know its better safe than sorry. Now as far as the rub I KNOW there will be a broad range of advice when it comes to when people rub but the more the merrierrrr

    Thank you Jimmy

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