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A couple of Brisket questions

Sun Devil BrettSun Devil Brett Posts: 440
edited 12:01PM in EggHead Forum
Hey Guys, Two quick questions on brisket. Cook fat down? That's what I've read a few places. Mustard then rub or rub then mustard? I've heard both. Thanks for any input. Brett
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Comments

  • BacchusBacchus Posts: 6,019
    This place has gone mustard crazy......
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  • I have done it both ways, fat up, fat down. I prefer up. As far as rub, I rub first, otherwise the rib flanked have to get through the mustard. It really depends on how intense you want the rub seasonings to be.

    Smokin'Stogies in Exton, Pa with my wife and our four dogs; Sully and Boo the Newfoundlands, Murphy the Irish Setter and Alli the Beagle/Lab mix. 

    Eggers Prayer-

    Our egg, which art in sizes, hallowed be thy smoke, thy will be grilled, at home as it is at eggfest. Give us this clay our daily brisket and forgive us our rubs, as we forgive those who gas grill against us, and lead us not to flashback but deliver us from overnighters. For thine is the grill, the smoke, the egg. Let's eat!

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  • I take it no mustard for you. Years ago I did the slather on a butt. I never have since.
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  • check out bubba's brisket ramblings...bubbatim.com :woohoo: :woohoo:
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  • AzScottAzScott Posts: 309
    I always do fat down with no mustard.
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  • HossHoss Posts: 14,587
    Mustard is for weiners! :laugh: Fat DOWN!
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  • Smokin' Stogies wrote:
    I have done it both ways, fat up, fat down. I prefer up. As far as rub, I rub first, otherwise the rib flanked have to get through the mustard. It really depends on how intense you want the rub seasonings to be.

    Same here, tried all kinds of methods, I prefer fat up.
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  • Rub first. If you want more rub than will stick, rub, then mustard, then rub.

    Fat cap down. It protects the brisket from the bit of direct heat it gets from around the plate setter.
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  • ShiffShiff Posts: 1,273
    I've cooked fat up or down without much difference seen, but I generally cook it fat down.

    I always slather with mustard then rub to get a good bark. You don't taste the mustard after it cooks.

    Another place for great advice is:
    http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html
    Barry Lancaster, PA
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  • BacchusBacchus Posts: 6,019
    LOL...."mustard is for weiners". Good stuff, and sooo true.
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  • Fat Up or down is a rather religious question here. Be careful.
    I've never used mustard. I rub a mix of worcestershire, soy, lemon juice, Tabasco, and other luscious liquids mixed together on the brisket then put the rub on. The liquids help the rub stick.
    My religious preference is fat up.
    Set up is a plate setter(PS), a roasting pan on that to catch drippings preferably slightly elevated above the PS, grill, and then brisket.
    Keep the BGE at about 240 deg f. BBQ Guru helps a lot.
    insert remote thermometer.
    About 11 to 12 hrs later, Yum.
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