just need some suggestions on a brisket rub. i am a little pressed for time to make my own so i am looking for a good store bought rub. has anyone used the rub from Pete's Fine Meats or Guy's Meat Market (go ahead and crack a joke). i am taking my brisket to a place to get smoked but they said they dont use a rub but i think this would leave the brisket tasting pretty bland. has anyone ever had an unseasoned brisket?
unseasoned??? YUCK! I dont remember the name of the one I use(will post later if I remember or when I get home)...but it is fantastic...I rub it on with some virgin olive oil (here come the jokes), and let it soak in for a few hours(overnight would be best)...and man...its some good stuff.. But watch out...once the family gets a taste..you will end up with both sides of your family always wanting you to do one for all family functions...
Quick question about briskets: Can you grill a brisket over charcoal like you grill barbecue chicken, or do you have to smoke it? The reason I ask is because I just own a grill and I would love to make brisket. However, I do not want to take the time to season and grill a brisket if it is going to taste bad.
You can...I actually grill it for 30 minutes total, front and back and then bake it in the over for about 4 hours at about 200...However, I also marinate it and put rub the night before...Yummm...
I've never made a brisket, but am now in the mood to try. One thing I noticed at the store was how fatty they are. Do you trim as much as you can or do you let it cook down on its own. Thanks (for making me hungry)
Allright...here's the secret to some tender brisket. Use the Rub, throw on some crush beef boullion cubes, throw some vegetable oil so the rub sticks, and set the brisket in the pan fat side up. Set oven to about 400*. Bake the brisket for an hour. The high temp will braze the outside and seal the juices in. Make sure to baste often. Then, reduce heat to about 325*, cover brisket, and bake another 2 hours. After that, let sit for about 20 minutes and enjoy the super tender oven baked brisket. No need for overnight marinade except if you want a particular flavor...trust me.
There is some good into at barbecuen.com Here are their championship techniques for cooking brisket: http://www.barbecuen.com/champ-brisket.htm They say you should apply a coat of ordinary yellow mustard to the meat before coating it with the dry rub.
... after reading more at that babecuen site.... Do not select the largest brisket. Choose a cut from a medium-size cow at around 8 - 10 lbs. Place the brisket on your hand - whichever flops over the sides most is the one you want. On one side, trim off the thick layer of fat which will not render. It's hard, tough, and often slightly yellow in color. It will be about 1 -2 inches thick. On the other side of your brisket, there will be fat that is 1/4 to 1 inches thick. Trim this side down to 1/4 inch. You will cook the brisket with this fat side up. Rub the brisket with ordinary yellow mustard before applying the rub. Use a rub made from this: one cup salt 1/4 cup garlic powder 1/4 cup onion powder 1/8 cup ground thyme 1/8 cup ground bay 1/8 cup black pepper 1/8 cup celery seed 1/8 cup Hungarian paprika Use pecan wood. Burn it down to coals outside your smoker and then put the coals in the smoker. Do not just use the wood straight - it makes too much smoke for the brisket. Cook at approx. 225 degrees (using the indirect cooking method - placing the meat as far away from the heat source as possible) for 8 - 10 hours. If you use the direct method, you will need to rotate the meat every 30 minutes (and, therefore, it may take longer to cook because each time you rotate, you leat heat out).
I've used salt & pepper then smuthered it in onions wrap in foiled then slowly cooked in a roaster oven. It comes out tender to the point where really don't need knife and it is cooked evenly w/ no burnt marks. or I take it Lennox BBQ on Harrisburg.
Mopping sauce...if you are gonna smoke a brisket, ya need a good mopping sauce. The mopping sauce that MOST competition teams use, as it isn't that big of a secret, just the variations: Spicy Italian Dressing, Coke-a-cola, and butter. You can mix/match the amounts of each and add different dry spices to kick it up a notch--but a basic sauce of just spicy Italian and coke tastes WONDERFUL. It's up to you how often to use and how--THAT secret I won't provide!! BTW--"TDF Cookers" are looking for a few good sponsors for next years cook-off, let me know if you are interested. It's a great way to entertain clients and business partners and we know how to roll out the red carpet.
"Help me, O-BBQ-Kenobi. You're my only hope"... "Help me, O-BBQ-Kenobi. You're my only hope"... "Help me, O-BBQ-Kenobi. You're my only hope"...
Alright, smartass. This is the cookbook I use for briskets. Homemade rub. Homemade mopping sauce. The works. The best part of this book is it taught me to fry chicken when you do a brisket. You take chicken parts and soak them in tabasco and buttermilk the day before the brisket. Then, while your brisket is smoking, you bread and fry the chicken, like normal, only don't worry about cooking the chicken all the way through. When you have a crispy crust, remove it from frying pan. Then you place the fried chicked directly underneath your brisket. (in the smoker, on the lower tray) Freaking awesome stuff. This book is worth buying. All my family members who eat meat use this now.
