Brisket - How do you rub it?

[Nish]

I've only tried brisket once before. Just used Kosher Salt, black pepper and Garlic powder. Came out pretty nice but I'm in hopes to do a better job this time.

[Tracker]

just kosher salt and coarse ground pepper here

[Curly2k3]

kosher salt, ground black pepper, garlic powder and a bit of cayenne. I don't wrap, I don't mist.

[Grendel]

I don't mist either I just have a small pan of water sitting on my diffuser to add a little moisture to the smoke.

[Curly2k3]

I use a pellet grill now and don't even bother with extra moisture anymore and still get good bark.

[Grendel]

Kosher Salt, Fresh Cracked Pepper Corns (coarse) and [sometimes] Spanish Paprika for a just little kick. I'm a carnivore and relish the taste of the meat so "less is more" (IMHO). For wood Apple or Oak for a brisket. Not a fan of Hickory or Mesquite when doing brisket too strong of a smoke flavor.

[coyote]

Salt & pepper. Oak smoke.

[Axel]

I came here for the salacious comments, but you people have been a severe diassapointment

[Nish]

I left the door open and everyone just walked right by. Didn't even look in.

[flyweightnate]

I'm no pro, but I've listened to several friends who are.

I rub with coarse salt (always coarse!), black pepper, a little cayenne, coffee, and sometimes garlic.

Occasionally, I marinate/ brine first.

I'm limited in my success by an inability to fit a full packers cut on my 18" Weber, but I was pretty pleased with the flavor the few times I've done it (either points, or a half a packer.) And I definitely use mesquite (a mix of briquettes and lump). It's Texas style through and through.

Next year I hope to get a bigger grill and make a habit of it.

Also worth smoking over mesquite: mac and cheese, chicken thighs, cheeto puffs.

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[Nish]

I did a full packer over apple over the long weekend. Use kosher salt and fresh ground black pepper with nothing else. It was really good.

I have yet to figure out how to do poultry in a smoker and have it come out tasting anything close to what I would call good.

[cellophane]

Brisket is just about the only thing I miss about living in Texas. Anyone down there want to bring me some?!

[punkncat]

I sit on my hand for 5-10 minutes first.




Course salt, fresh cracked black pepper, garlic and onion powder, and a bit of ground coffee, cayenne pepper.

[Falcon16]

Slow then fast HAHAHA

[JonM]

Don't rub it too much or the juices will escape.

[Falcon16]

Rofl xd hahaha

[Nish]

Now this seems more like an MCB thread.

Helpful information mixed in with inappropriate humor.

[Rainmaker]

I have yet to figure out how to do poultry in a smoker and have it come out tasting anything close to what I would call good.

I've had this same issue. Usually ends up too dry.

[Grendel]

Full Bird, brine, butter under skin, cavity stuffed with chopped onion/apple, trussed up tight, thermometer in deep in thigh. Smoke for the first 2 hours then finish wrapped in foil. Pull from smoker @ 165 degrees F. Usually takes 4-5 hrs for a good sized bird with smoker at 225 degrees F.

[Nish]

No, it was moist, just didn't taste right.

[Falcon16]

If it's too dry you're not doing your job right hint hint

[JonM]

Now this seems more like an MCB thread.

Helpful information mixed in with inappropriate humor.

Glad we didn't disappoint.