Brisket trial rub after sear

Discussion in 'Beef' started by richtee, Feb 1, 2008.

  1. richtee

    richtee Smoking Guru OTBS Member

    Got an 8 Lb flat for "The Big Game" <teehee> and unless someone can point out a flaw in my plan, I am gonna sear BEFORE a mustard slather/rub.

    Whaddia think?

    I will be avoiding burning my rub components this way, is the plan.
     
  2. fatback joe

    fatback joe Master of the Pit OTBS Member

    Give it a shot!
     
  3. richtee

    richtee Smoking Guru OTBS Member

    Well, here she be before the mustard and rub. Now on smoker cruisin' at 215°.

    [​IMG]
     
  4. fritz

    fritz Meat Mopper

    That sounds like a great idea....Let us know how it turns out.
     
  5. glued2it

    glued2it Master of the Pit

    From wht I'ved heard that works pretty good. Some people were just re rubbing after the sear.

    If your searing to black, then why use the mustard?
     
  6. white cloud

    white cloud Master of the Pit OTBS Member

    remember you need rery big foke. I can't wait to try one. Sounds like a plan.
     
  7. smoke freak

    smoke freak StickBurners

    So Rich. Are ya gonna let it cool before ya rub it? That seems to kinda defeat the purpose. When I sear a roast before smoking it gets done hours ahead of non seared roasts of the same size. I assume that is because I have the temp already headed in the right direction.
    I personally use worchestershire instead of mustard and then a rub with NO sugar. I get no off flavors from the sear as some have reported. Dang now ya got me hungry for smoked beef. The smoker sets idle the weekend after four sucessful smoking weekends in a row.
    Anyway, Im curious how it turns out for you.
     
  8. richtee

    richtee Smoking Guru OTBS Member

    For the usual reason...and even moreso in this case. The sear dries the meat surface, making rub app a bit difficult. Mustard is my "Glue", Glue. Heh.
     
  9. richtee

    richtee Smoking Guru OTBS Member

    She was still pretty warm on the outside. For grins I inserted a therm after the sear...int only went to 60°.

    My mop is "turbo'd" vinegar, Hacker-Pshorr Weiss, soy, and W sauce equal parts.
     
  10. richtee

    richtee Smoking Guru OTBS Member

    Well, she's sliced and waiting. I sure notice alot more heat from my rub, and a little "stickier" bark. I just may continue using this method. If anyone else tries it, let me know your results.

    Also while slicing the fat cap kinda slid off... ah well. Sooo..into the pot with the reserved juice and added water/beer mix for a simmer and de-fatting for the sauce. Lots-o-bark on the cap..smells wonderful!
     
  11. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Pic's.............or never happened??? lol
     
  12. richtee

    richtee Smoking Guru OTBS Member

    Eh... I'll try to remember later... it's all covered up nice and pretty for the re-heat later :{)
     

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