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Brisket ??????

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RebelEgg
RebelEgg Posts: 45
edited November -1 in EggHead Forum
Would the Dizzy Pig raising the steaks be a good rub for a brisket? And what is a good liquid to add when resting a brisket?
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  • Crimsongator
    Crimsongator Posts: 5,797
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    I think that would be a great choice. I do not generally add liquid, but I am open to hearing the suggestions of others. Maybe some "big time" beef injection as a foiling liquid.
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
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    Great idea, I put it on heavy. I'm not a big liquid adder...

    There are a lot of liquid adders, foiler's and injector's out there. You should get a lot of thoughts.

    GG
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  • MilitantSquatter
    MilitantSquatter Posts: 98
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    There's something about a brisket with just simple rub sitting in it's own juices that seems to be just perfect without any special liquids.

    I no longer compete, but the first time I got a Top 5 call in brisket was at my third contest. I used Cow Lick / Raising the Steaks in a 50/50 ratio. I also added an bottle of Head Country Premium Marinade (similar to Worstershire) to the foil after it was cooked and ready to rest in the cooler (flat side down to sit in the juice). It became the basis of many other successful contests after that.

    IMO, the Head Country marinade added to foil is a bit intense for home use but works quite well only using a small amount (4 oz) or if diluted a bit with some water. A low sodium beef broth with some garlic is also a good complimentary choice.

    Still.. there's something about a brisket with just rub sitting in it's own juices that seems to be just perfect without any special liquids.

    Good Luck !!
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
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    Vinny,

    Thanks for the tips. Never though of mixing the two, looking forward to giving it a try.

    GG
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