First brisket this Thursday

Discussion in 'Beef' started by rick83, Jun 29, 2014.

  1. rick83

    rick83 Fire Starter

    I'm going to finally smoke my first brisket on thursday to have for a party on friday the 4th. It's just over 9lbs. I will trim and not sure to use mustard on it or worcestershire to help the rub stick. Also still deciding on low and slow at like 225° or i've seen alot of peope do brisket hotter around 250-270°. I am going to use mesquite wood chunks i cut down smaller but still bigger than just wood chips. I'm pretty excited about doing this so any suggestions would be helpful for the brisket and the burn ends. Thanks
     
  2. Hello.  Good luck.  Hope all goes well.  Keep Smokin!

    Danny
     
  3. wood river bbq

    wood river bbq Smoke Blower

    I normally use mustard but the problem with it is that most rubs are oil soluable and mustard is water based and the the rub doesn't dissolve as well with it. I've started using veggie oil. I really have not noticed much of a difference between mustard and veggie oil as a binder. I think worcestshire might be a bit too salty.

    Check out www.amazingribs.com & www.howtobbqright.com for all the info you'll ever want to know about cooking your first brisket. Good luck, mate.  
     

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