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Brisket question

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CharlestonGriller
CharlestonGriller Posts: 78
in Forum Feedback
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!!
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  • Eggcelsior
    Eggcelsior Posts: 14,414
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    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.
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  • JRWhitee
    JRWhitee Posts: 5,678
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    +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.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • Black_Badger
    Black_Badger Posts: 1,182
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    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.

    Cheers
    B_B
    Finally back in the Badger State!

    Middleton, WI
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  • yzzi
    yzzi Posts: 1,843
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    Half salt and half pepper is tastier well beyond what you think. Give it a try.
    Dunedin, FL
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  • CharlestonGriller
    CharlestonGriller Posts: 78
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    Thanks!!
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  • bbqlearner
    bbqlearner Posts: 760
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    @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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