Brisket Question

MGOBlue

I'm going to try a brisket this weekend and I have a question.  Does it need to have the rub on it overnight or will a couple of hours be okay?  Thanks in advance for the help! 

travisstrick

Moments before is what I do.

boatbum

Either way will work.   I like to have a few hours, with rub, wrapped in plastic in the fridge.   But I have done it moments before.   Depends on whether I had enough time or not.

badcarburetor

I have a related question. I have a corned beef that I want to fix. Is it OK to do that on a BGE or is not lean enough?

I'm new to the BGE world and am learning by trial and error. I'd rather not waste this hunk o' beef by cooking it in the wrong way.

Thanks for any help!

The Cen-Tex Smoker

You would want to braise that corned beef. It's too trimmed to get tender on the egg before drying out

Little Steven

CT,

You can make pastrami from corned beef and it's good. Soak it in cold water fora couple of days with some water changes. Coat with Montreal Steak Spice and smoke like a brisket. It is a brisket flat after all.

The Cen-Tex Smoker

Cool deal. Never had any luck getting smoke on trimmed down brisket. Too dry to me. Pastrami and corned beef are both brined and braised normally. Never had it smoked. Bet it's good if you do it right. I'd try it for sure.

Village Idiot

I don't do pastrami or corned beef or other anti-American cooks, but to answer  your question, put the rub on just prior to your cook.

Little Steven

So I can't interest you in some moose? Not that moose are anti-American or nothing like that

The Cen-Tex Smoker

Iike pastrami, corned beef, and moose. I eat em all.