Easter Brisket Help Please!

Mr. Matt

I am planning on cooking a brisket this Sunday. Has anyone marinated theirs with apple cider? Why do so many people prefer using mustard? I have used brown sugar in rub prior to using BGE. I have read here sugar is a NO-NO, why? Any other tips would be greatly appreciated.

Thanks,
Matt

rsmdale

Lots of great questions Matt.The mustard thing helps the rub adhere a little better and I here the vineger will help break down the toughness(I don't know about that).The brown sugar will burn pretty easy,I would try a turbinado if you have to have sugar.I inject w/ beef boullion mixed w/jack Daniels,A-1 and Kitchen Bouguet.I rub w/Black pepper and a mix of seasoning salts.

GOOD EATS AND GOOD FRIENDS

DALE

Mr. Matt

That sounds mighty tasty, I appreciate your response. I plan on posting later with pics.

hornhonk

Oh, no, Mr. Matt! It's Easter basket, not Easter brisket! :woohoo:

SmokinParrotHead

Mr Matt....as Dale mentioned the sugar is a no-no because it burns too easy. Some folks use bbq sauces for ribs that have sugar in them, but you shouldn't even put that on until just before you pull the ribs due to that fact. As for the yellow mustard, it adds NO taste what-so-ever. Again as Dale says, some folks say it makes the meat more tender.....I, like Dale, am not sure that is a fact but the it definitely allows whatever dry rub you put on the meat to stick, AND it does so without changing the taste.

Mr. Matt

lmao!!! :woohoo: :laugh: