brisket preparation question

[EDGAAA]

planning on smoking a brisket on saturday before and during the game.

i know i need to apply the rub (it is the rub, right?) the night before. anyone have any good recipes? also is it best to put it in a big freezer bag or just in a pan.

thanks dudes.

 

[TexasHooch]

I'll piggyback with a related question. How much fat do you need to trim during prep (leaving the fat cap on of course)?

 

[EDGAAA]

1/4 inch should be left.

 

[jimmyjazz]

I'm not sure you should apply any salt-based rub until right before the meat hits the smoke. The salt might start to cure the brisket.

Regarding the other question, I don't trim my briskets at all.

 

[C-Man]

We don't trim our briskets either and we don't put the rub on until right before they go in the smoker. There was a thread here a couple of days ago that showed the guy trimming some of the fat cap. It was the post by HorninHongKong asking what a brisket should look like so he could get one in Asia.

 

[EDGAAA]

so there is no need to marinate or anything over night then, right?

 

[Brisketexan]

Don't trim it at all.

I usually put on my rub the night before, but sometimes I can't do it until right before I put it on the smoker. I really can't taste any material difference, so I'd say right before is fine, but if you can do it the night before, you're less rushed when it comes time to start cooking.

As for recipes, the only real essentials are salt and coarse cracked pepper, in my mind. I like to add some chili powder, maybe a touch of garlic powder, maybe some brown sugar. But honestly, I often use a commercial rub -- Adams makes a good one, and HEB's rub isn't bad, either. Again, it's just a time-saver, and the proportions are always right.

 

[S197HQQKEM]

fat side up

 

[UTEE]

I don't trim it at all either.

My usual rub is 2 parts salt, 1 part black pepper, and 1 part paprika. I also often add 1/2 part chipotle powder if I know the folks eating it can handle the spice. But like BT said, the only necessary ingredients are the salt and the black pepper.

And I put the rub on when I pull the meat out of the refigerator, and then let it sit for 30 minutes or so to come closer to room temp. I've applied the rub a day early in the past and never noticed any difference, so I no longer bother.

 

[Jellydonuts]

I typically put a light coat of yellow mustard on prior to applying the seasoning. It not only holds the seasoning better, the vinegar helps break down the fibers in the meat.

 

[DieUCLA98]

I don't trim any fat before cooking.

I use Fiesta Brisket Rub - I'm too lazy to make my own and most of the flavor seems to be smoke anyways. I apply the night before but again, most of the flavor seems to be smoke so it probably doesn't matter.

Or maybe I don't use enough seasoning... I don't know, I like my briskets just fine

 

[pepperhorn]

I would be remiss if I didn't hop on here. Have you guys ever brined a brisket before smoking it?

 

[Fanny McLonghorn]

In reply to:

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[NCAAFBALLROX]

What is this "trimming of fat" that you speak of?

I use a dry rub but do a LIGHT coat of el cheapo extra virgin olive oil ahead of time; sorta keeps the rub on there a bit better - I do some massaging into the meat.

I use a sea salt / combo cracked & coarse ground pepper / paprika / brown sugar / garlic powder / onion powder mix & 90% of the time apply this ahead of time & put the meat in whatever container is available & fits the product. If I'm doing some sort of a liquid marinade, I use as large a ziplock as I can get for the 1st choice & if the meat is too big, I'll go for a big aluminum thingie from HEB & do my best to flip often.

 

[Texas007]

That brisket bath above is damn good as is the other stuff if you use it on ribs.

That said I still prefer my brisket pretty basic, salt, pepper, smoke. The is good enough for the guys in Lockhart and it is good enough for me.

 

[EDGAAA]

thanks guys. this is my first foray into cooking the good meat on my own.

im going to stick with basic salt and cracked pepper. maybe a little store bought just in case.

 

[scottsins]

not sure uf the guy with the brine pics is Scott, but if so, using that on ribs or pork loin kicks ***. we had some at regionals.

i would not ever do that to a brisket, but it's just my perference.

 

[EDGAAA]

alright last question. when its ready to come off the smoker, it is best to wrap in foil and stick in a cooler for an hour or two. true or false.

 

[DieUCLA98]

In reply to:

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[EDGAAA]

how long in the cooler?

 

[NCAAFBALLROX]

I usually do 2 to 3 hours in the cooler & then @ least 1/2 to 3/4 hour "@ room temp" for the 'rest' phase.

 

[Cluck]

This **** better be good @*%((#ey. I will report back to the board how EDGAAA's brisket was as I will be partaking in this **** show on Saturday at his place. Hopefully we'll be somewhat sober by the time we eat.

 

[pepperhorn]

Thanks for the kind words on the BBQ Bath. Scotty really outdid himself. At the moment, were bbq'ing an entire beef tenderloin. I'll let you know how it goes.