Discussion in 'Beef' started by ugaboz, Jun 12, 2010.
and a good rub
I haven't tried injecting one yet, but here's the marinade and rub I use: http://www.smokingmeatforums.com/wiki/brisket-marinade-and-rub
thanks a lot i will give that a try man
and do you use a fruit wood or hickory, and what temp
I like oak and hickory and keep the temp around 250°
Hickory is my all around favorite wood and the heat in the 225-250 range. Keep it steady and just let it go until around 195 on the internal temp.
I personally like apple and cherry woods but thats me too. Now for your smoker I keep mine between 230° an 250° and take it to 195° for slicing and 205° for pulling. I like mine sliced. Now for a rub I like a mixture of Old Bay and brown sugar but then thats what I like for now and it could change tomorrow who knows. But then you can get Jeff's rub it's really good too and I just haven't used it in a little while.
thanks for the insight guys
I've injected with a mixture of apple juice and beef broth and been happy with it. I've also added a little rub into the injection. I've been going to buy some of the stuff from butcherbbq but havent' done it yet.
I use mesquite with brisket. I smoke it at 250* for 3 hours then foil it until it reaches slicing temp (195*), then wrap it in a towel and cooler it for a couple of hours. YUMMY!
I like to keep my rub for brisket very simple, so I don't cover up the flavor of the meat. I use salt, pepper, paprika, garlic powder, onion powder, and dry mustard. I like to put my rub on about 6-8 hrs. ahead of smoke time. On my WSM I like to use mostly hickory, with 2 pieces of mesquite tossed in as well, and I run it at 220°-250°.
On the inject I use 2 cups of beef broth with a packet of au-ju sauce. If you can find the au-ju in a liquid form then 1 cup beef broth to 1 cup au-ju. Also you can fry some bacon and pour a little of the grease in there. Works for me. Rick