Beef Brisket Prep - Suggestions on my Plan

whta

Just got a little 6 lb brisket from a local butcher, and was going to try it tomorrow.  I was thinking of smoking it at 250 - 300 indirect with water pan for about an hour to hour and half per pound, till internal temp of 200.

As for the rub, not sure yet.  I was thinking just salt, pepper, garlic, or maybe some Montreal seasoning?  Does anyone use mustard first?  Or better rub ideas? 

grege345

Personally i see no need for the water pan. As for the rub, salt and pepper is a good start. If its good enough for Franklin it's good enough for me. Fwiw 

Tinyfish

Sounds like your a pro.

My only advice is no water pan needed.

Mustard is like a glue for your rub adds no taste. I just apply my rub to the meat.

Your choice for rubs sounds good. Use what you like. Some go as simple as salt and pepper only or jass it up. Remember store rubs have a lot of salt already check ingredients. 

Dont forget pics.

whta

ok, so no water in the pan - Got It.  I just found some Dizzy Pig Cow Lick Steak Rub in my spices I have not used it yet.  Anyone have experience with this rub?

XC242

Never used it but if it works on steak there's no reason to think it would'nt work on a brisket.

Tinyfish

I myself have not used it yet but many many people here use it so that must mean something.

whta

THANKS -  prep is done, now into the fridge!

DMW

Ok, looks like everyone so far missed the most important step.
Adult beverages
Many
Often
When it stalls...more

piney

whta, make one cut across the grain before cooking so you will know where to start slicing at serving time. Also, the little piece you cut off is a little treat for the cook. Looks like you got it covered, have fun.

whta

Already there

DoubleEgger

Use oak chunks 

smokesniffer

Don't forget to tell us how it turns out. Im doing one starting tonight

lousubcap

Forget the finish temp-brisket is all about the "feel".  When you can probe the thickest part of the flat with little to no resistance, then you are there. And running at the dome temp you mention (calibrated?) don't be surprised if you finish at around an hour or so per lb. Enjoy the eats.

whta

OK, getting a late start this AM - So here's what I got going today

PECAN CHUNKS FROM HOME DEPOT - SOAKED FOR ABOUT 3 HRS



Plate Setter / foil and dip pan


Brisket On

Temp starting to climb up to target temp of 250 - 300




Smoke gets in your eyes!

theyolksonyou

No need to soak the wood unless you just want to. Looks like you got a nice meal ahead of you!

whta

yeah, I just "feel" like it gives more smoke and lasts longer.  Never tested it, just my "feeling"