Brisket question of the day

Terrebandit

Do you apply rub to both sides of the brisket before doing a low n slow? Survey says.....?

buzd504

Yes.

xiphoid007

Always! Why add flavor to only half the meat? You always need at least salt, but most would say salt and pepper at least. I don't know why you would only season half.

Hotch

All sides

DMW

Sides, bottom, top, ends, everywhere.

NPHuskerFL

The entire brisket gets coated with rub.

lousubcap

Agree with the whole thing-but I do go lighter on the fat cap-not like it's gonna get to flavor the beef behind it.  

Terrebandit

xiphoid007 said:

Always! Why add flavor to only half the meat? .

Well of course, one side is placed down on the grate and logic would dictate that much of the rub would fall or drip off. That begs the question, why put it on there in the first place? Do you coat the undersides of your ribs too?

Spaightlabs

Terrebandit said:

xiphoid007 said:

Always! Why add flavor to only half the meat? .

Well of course, one side is placed down on the grate and logic would dictate that much of the rub would fall or drip off. That begs the question, why put it on there in the first place? Do you coat the undersides of your ribs too?

I do both sides of ribs. I hit my brisket with mustard to help the rub to stick. Never lose any of it that way.

xiphoid007

@terrabandit, actually, logic would dictate that most of the rub would stick. The salt would draw moisture to the surface, which would then allow more smoke to adhere to the moist surface.

I do season the bottom side of my ribs, but less heavily so. However, there are no bones in brisket, so I don't see the parallel.

Texansurf

RUB  RUB  IT DOWN all over and all the way

 

Cm23

I rub it and vacuum seal for 12 hours

minniemoh

I season both sides and eat both sides. 

Terrebandit

Cm23 said:

I rub it and vacuum seal for 12 hours

interesting.