Need Brisket Advise

Discussion in 'Beef' started by oleolson, Mar 10, 2010.

  1. oleolson

    oleolson Meat Mopper

    I'm going to smoke a brisket this weekend and am not sure if I should rub it or marinade and rub it. Which is best? Also, what's a good rub or marinade to use on a brisket? Thanks in advance!
     
  2. the dude abides

    the dude abides Master of the Pit OTBS Member

    I'd rub it and inject it. Flavors are really up to you and what you either like or think you'll like with beef. Good luck with your smoke and keep us all posted.
     
  3. fire it up

    fire it up Smoking Guru OTBS Member

  4. rbranstner

    rbranstner Smoking Guru OTBS Member

    I did my first brisket last weekend and I injected it the night before then I put a rub on it in the morning and then when I foiled it at 160ish I injected it some more. It turned out great nice and juicy for sure. I will be doing this again.
     
  5. rp ribking

    rp ribking Smoking Fanatic OTBS Member

    This is what I do, put a rub that you like on it the nite before and wrap it in plastic wrap. I have never injected a brisket. Smoke it until you want to pull it from smoker, I pull it from the smoker at 180 and wrap it with foil and put in a cooler w/towels for 1-4 hours and then I slice the brisket. I also use a full packer and start w/the fat side up for 1/2 of the time, and the rest of the smoke I turn it over . I do not cut any fat off until I am ready to serve it up. I also spritz the brisket.

    RP
     
  6. bman62526

    bman62526 Smoking Fanatic

    My two cents is that even marinating for 48 hours, won't do much for the meat...it just doesn't sink in that far.

    However, a good rub is key...also, many folks really like injecting the marinade into the brisket.
     
  7. triplebq

    triplebq Smoking Fanatic

    Tx
    Go here , order it and wait for it to come in . Then follow easy to read instructions . It is simply the best .

    http://www.butcherbbq.com/?pg=order

    PM me if you want a quick easy rub for free .
     

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