Quick Brisket Question

tikigriller

Putting one on tomorrow night for Sunday. Want to get one more practice run in before Christmas SRF Brisket dinner. 

Any benefit to trimming and rubbing tonight instead of just an hour or so before putting it on?  Would
it be a bad thing to do?

shucker

I always trim and rub brisket 8 hours or so before it hits the smoker.  Dont know if there's any benefit to it but it doesnt seem to hurt. 

dldawes1

You'll get different answers, but with my schedule, I'm usually a rub and cook guy. They always turn out excellente' !

buzd504

I don't think it matters much one way or the other.  I expect variations in individual pieces of meat will have more of a difference from cook to cook moreso than when you trim and season.

DoubleEgger

You'll get the a better smoke ring if you go directly from the fridge to the egg if you're into that sorta thing. 

tikigriller

Ok. 

Sounds like if if I feel like doing it tonight, go for it, but it won't make much of a difference if I decide to just get sloshed instead. 

Leaning towards getting sloshed. 

buzd504

tikigriller said:

Ok. 

Sounds like if if I feel like doing it tonight, go for it, but it won't make much of a difference if I decide to just get sloshed instead. 

Leaning towards getting sloshed. 

Why can't you do both?

Brisket_Fanatic

I would rub it sooner rather than later

tikigriller

buzd504 said:

tikigriller said:

Ok. 

Sounds like if if I feel like doing it tonight, go for it, but it won't make much of a difference if I decide to just get sloshed instead. 

Leaning towards getting sloshed. 

Why can't you do both?

I just may! Will depend on how sloshed I am after putting up the Christmas tree

XLentEGG

fwiw.... I usually trim my brisket then double wrap it in plastic wrap. I then inject it with " beef, better than bullion . fridge overnight. unwrap , rub, and on it goes while still stone cold. 

tikigriller

XLentEGG said:

fwiw.... I usually trim my brisket then double wrap it in plastic wrap. I then inject it with " beef, better than bullion . fridge overnight. unwrap , rub, and on it goes while still stone cold. 

Oh now I am ready for Sunday indeed!!!!!

DMW

I usually trim early, just because I shouldn't be playing with knives around the time the brisket goes on. I usually rub just before putting it on, because rubbing my meat after a few, or many, drinks poses no danger to myself.

tikigriller

DMW said:

I usually trim early, just because I shouldn't be playing with knives around the time the brisket goes on. I usually rub just before putting it on, because rubbing my meat after a few, or many, drinks poses no danger to myself.

I'll make sure to have my socks and pillow case close by......

DMW

tikigriller said:

DMW said:

I usually trim early, just because I shouldn't be playing with knives around the time the brisket goes on. I usually rub just before putting it on, because rubbing my meat after a few, or many, drinks poses no danger to myself.

I'll make sure to have my socks and pillow case close by......

Those are for after you are finished, not when you start.

YukonRon

Rub drink cook drink pull, wrap cooler, drink.
Then serve

tikigriller

You're all wrong. You said to Rub before drink. My garage beverage refrigerator is never passed when arriving home from anywhere without snagging beer. And time really makes no difference, drink before rub is required. 

Marty_Huggins

I am tuned in on this! Never done a brisket before but I can't wait to try. I can't even find one where I live. 

YukonRon

tikigriller said:

You're all wrong. You said to Rub before drink. My garage beverage refrigerator is never passed when arriving home from anywhere without snagging beer. And time really makes no difference, drink before rub is required. 

Technicality based on proximity. Never hold u in brisket court, should there be a sober judge.

bigalsworth

Might be a little late but imho it depends on the salt content of the rub.  More salt means earlier application dissolve and work it's capillary action into the meat.  You can keep it in the fridge while doing this.  There is likely debate on whether the egg needs the salt solution for moistness but ultimately imho if you are putting salt on it should be earlier not later

tikigriller

Not too late at all. Just finished dinner. Gonna clean and move on to the brisket. Entering mental numbness but in a fascinating way, so it should benefit the entertaining value of trimming. 

Jameson19

I usually let the wife trim, them I rub it, then we go to dinner, then the meat goes in the egg and I go to sleep, no pun intended.... 

tikigriller

Jameson19 said:

I usually let the wife trim, them I rub it, then we go to dinner, then the meat goes in the egg and I go to sleep, no pun intended.... 

I was hoping for such a different ending then going to sleep. 

Jameson19

Hahaha me too...

I'd like to see the results if you rub hours before putting meat in the egg. I just grabbed 2 briskets and 2 pork shoulders at Costco tonight. Putting them on Sunday night for the Monday potluck at work. It's gonna feel weird when I drag a cooler full of meat in the office and tell everyone to go away from my desk

Jameson19

@tikigriller egg on a burger is the way to go. Totally approve of such! The runnier the yolk the better

nolaegghead

Marty_Huggins said:

I am tuned in on this! Never done a brisket before but I can't wait to try. I can't even find one where I live. 

Maybe you're not looking in the right places, where about do you reside, sir?

tikigriller

Jameson19 said:

@tikigriller egg on a burger is the way to go. Totally approve of such! The runnier the yolk the better

Yep!  This yolk broke. Bummer but still great!  Used Butt Rub for the seasoning. Man was it good!

Jameson19

Still the best burger condiment!

tikigriller

Trimmed wild mildly sloshed may not have been a good idea.  About a half inch slice. 

nolaegghead

You're supposed to trim the brisket.

tikigriller

Tell ya one thing. Costco might have great prices per lb., but you are paying 2.69 a lb.  for a lot of fat!!

rubbed and back in the fridge. 

BUFFALOMOOSE

@Jameson19.  We do it reverse.  The wife rubs.  I get some, I mean I trim.  The meat definitely goes into the egg.  Again and again.  Dinner can happen. It's all about positioning both meats.