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Brisket question

I want to cook a brisket on real low temp, say 225. What's a good internal temperature to shot for if I want it extremely tender? Also, any good suggestions for rubs? I cook pork all the time, and now want to tackle the brisket!! Thanks!!


  • EggcelsiorEggcelsior Posts: 11,710
    195-205 temp. Ultimately when a probe moves through the thickest part of the flat like "butter".

    S&P is the traditional rub. Captain Brisket(Centex) uses Byrons butt rub to get chicks. Oak for smoke or those dudes from Texas will come looking for you. In kilts.
  • JRWhiteeJRWhitee Posts: 2,742
    +1 on Eggcelsiors comments, S&P is great I have also used dizzy pig cow lick 50\50 with turbino raw sugar. That gives it a great bark. I inject with au jus prior to rub as well.

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia

  • Black_BadgerBlack_Badger Posts: 1,103
    I must say I am a new convert to Bad Byron's, but that stuff is GREAT! It goes on brisket, pork, popcorn, fries, ANYTHING. Highly recommended.

    Finally back in the Badger State!

    Middleton, WI
  • yzziyzzi Posts: 1,793
    Half salt and half pepper is tastier well beyond what you think. Give it a try.
    Dunedin, FL
  • Thanks!!
  • bbqlearnerbbqlearner Posts: 756
    @Black_Badger Do you add anything else with Bad Byron's to use with briskets (ie. pepper, etc.)? Or do you use it exclusively?

    Houston, TX - Buddy LBGE, Don SBGE, Tiny Mini & Shiny Momma Pitts n Spitts

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