Brisket question

CharlestonGriller

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!!

Eggcelsior

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.

JRWhitee

+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.

Black_Badger

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

yzzi

Half salt and half pepper is tastier well beyond what you think. Give it a try.

CharlestonGriller

Thanks!!

bbqlearner

@Black_Badger Do you add anything else with Bad Byron's to use with briskets (ie. pepper, etc.)? Or do you use it exclusively?