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Simple Brisket Question

Flashback BobFlashback Bob Posts: 518
edited 9:48PM in EggHead Forum
I'm not big into preparation or doing fancy cooks. I like to set it and forget it when I can.[p]This weekend I'm going to do a brisket and I'm wondering if anyone has a recommendation for a simple brisket prep.[p]Maybe marinate overnight in salad dressing?
Rub with EVOO, RTS and Turbinado and leave overnight?
Does BBQ sauce go well on a brisket?[p]I have cooked one previously and it was nothing to write home about. Tasted like pot roast but was a lot tougher (maybe overcooked). [p]I'll probably cook it on Saturday.[p]Thanks!


  • dhuffjrdhuffjr Posts: 3,182
    Flashback Bob,
    I'd inject it vs marinating. I've not used EVOO but I can't see where it would hurt. I've found that the water from rinsing the meat helps the rub/sugar to adhere. Turbinado/RTS sounds like a winner to me.[p]Your other brisket was probably undercooked not overcooked. An overcooked brisket will be more hard than tough......overcook one and you'll know what I mean :>)

  • FidelFidel Posts: 10,172
    Flashback Bob,[p]I have great luck with them and get terrific bark using prepared mustard, then 1/2 turbinado and 1/2 RTS, then refrigerating overnight. Low and slow, fat down, drip pan with newcastle brown ale. BBQ sauce does go very well with brisket, but I prefer something tangy like Gate's or Arthur Bryant's sauce more than sweeter varieties like Blues Hog or KC Masterpiece.[p]Here is one with no marinade, no injection, just mustard, RTS, and turbinado.[p]Done2-1.jpg
  • Fidel,
    This sounds good - is "prepared" mustard the same as French's yellow mustard?[p]If using BBQ sauce, at what point do you apply the sauce? as part of the overnight prep? in the last 1/2 hour of the cook? Something inbetween?[p]thanks!

  • FidelFidel Posts: 10,172
    Flashback Bob,[p]Prepared mustard is liquid - your choice. Just not mustard powder. I use a chipotle mustard sometimes, sometimes French's or Plochmann's, sometimes a good stone ground brown.[p]I do not apply sauce to brisket while cooking, just pour some on when eating. I find it helps the brisket remain moist when reheating leftovers, so I apply before re-heating. [p]The only exception is burnt ends. I add sauce to them after cubing but while they cook. The sauce reduction adds to the deliciousness.
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