Tell me now 'cause I'm going to H.E.B. for brisket

[NCAAFBALLROX]

Dry rub or marinade?

I'm doing a roof tomorrow - out in Drippin' about 1/8 of a mile past my Mom's place. Due to the remote location & also keeping in mind my desire to show off my Q to folks, I'll be doing the grub for the crew.

So... for an overnight prep on brisket (right now it's about $ 1.78 per lb. @ H.E.B.), do you suggest I go with a dry rub or a marinated meat?

I'll probably get around an 18 - 20 lb.'er + 3 whole chickens (split 'em down the center then skin side up & on the bottom rack of the smoker). I'll probably stick the birds on around 2 hours before showtime. They never take long...

The big 'ol brisket will be cut in half to make two more manageable & less time consuming briskets as I'll probably be starting them around 6am & serving closer to 12 proper.

So. Dry or liquid? Will be going liquid on the birds.

Oh, & if you want some free grub, come on out & sling some shingles with us... it's only going to be a 16:12 pitch.

 

[Brisketexan]

dry rub on the briskets.

And get a smaller brisket -- shoot for a 10-12 pounder, max. And do NOT cut it. Just find a way to cook it for 10-12 hours. If that means putting it on the smoke tonight (from say, 8:00 to 4:00), so be it. Stoke the fire before you go to bed, get up at 4:00, wrap it, and put it in the oven with the oven set to turn off around 7:00 or 8:00. It will stay warm in the oven and will be perfect to serve around noon (remember to pull it, open the foil, and let it rest for at least 20 minutes before carving). Heck, mom can pull it from the oven, right?

Marinade on briskets is a waste. And don't cut it in half. Please.

 

[Sucklebuster]

dry FOR SURE.

If you smoke it right, all you need is salt, pecker and garlic.

SB

 

[hornian]

I agree with Brisket.

-Dry rub (if you're going to HEB, pick up some of the Fiesta Brisket Rub, it's greatness in a shaker).

-DO NOT cut it half.

-Smoke it overnight. I almost always do my briskets while I'm sleeping (just wake up once or twice to check the fire), no problems yet.

 

[Randy_Allen_Fan]

Dry rub and low and slow... that's all you really need to know.

 

[Orange Salad Ranch]

In reply to:

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[NCAAFBALLROX]

Yeah... umm... that's gonna be a NEGATIVE Ghost Rider... the pattern is full on that salt 'n pecker.

I made a typo on the size; got around a 12 lb'er, but I can't do that amount of time. I live in Oak Hill & am a 25 mintue run from the site(s). I'll be lucky to get 'em on the heat around 6p. Certainly not a long smoke, but they will get a bit of a ring 'round them. Events tonight didn't let me start the meat tonight - I just got back from errands & am 'bout to season the meat.

I'll use the liquid for the 3 whole birds ($ 0.99 / lb) & dry rubbit for the meat. I'm still going to split the meat, however.. angle cut it. Have to for the limited time. Don't hate me - it has worked out fine with a more limited time available.

Oh, & fat side up TYVM.

 

[RayDog]

I'll second the Fiesta brisket rub, if you're not in the mood to be creative.

If you are absolutely stuck with doing a quick smoke I recomend making up the time difference in the oven in advance at 225 (or thereabouts), wrapped in foil or in a dutch oven.

 

[Sucklebuster]

 

[Steel Shank]

After all the time invested on this board on dos and don'ts, we get this.

First the baseball team, now this.

 

[NCAAFBALLROX]

Hey, man... some times hot 'n fast is whatcha gotta go with. I'll bet it's still mighty tasty. Ask John Mueller - he doesn't do a long time smoke - "Hot & fast, that's what I do" is the exact words he used when I asked him how long he smokes his stuff (for him, 'fast' is around 5 hours).

& My crew got their days screwed up, so I wasn't able to get the project started today & ended up going to S. Round Rock / N. Austin for a lot of 'last minute' roof inspections.

I'll be starting the smoker up on Wednesday instead.

 

[Steel Shank]

John Mueller still in business?

 

[NCAAFBALLROX]

I hear he moved to Bastrop... sure dug that spot on Manor Road, though.

 

[wedgie]

According to a sign at 51st and Airport Mueller is now just east of I35 on 51st Street.

 

[Orange Salad Ranch]

I know a guy who won the San Antonio Rodeo barbecue cookoff a couple of times and finished in the top five about 5 more times. He smokes his brisket for no more than 5 or 6 hours but says it's a secret as to how he get the results he does with only that amount of time. His brisket is some of the best you'll ever taste.

 

[Sucklebuster]

My 2 pennies.

I usually smoke my briskets in 5 - 6 hours (but hey I only put salt, pecker and garlic on 'em

), then wrap 'em a let 'em rest for a couple hours if possible.

Six hours seems to be low enuff and slow enuff for mine...think mostly depends on you cooker/pit.

SuckleBuster