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Quarantine brisket

chucktee
chucktee Posts: 15
I've cooked a brisket only once before, many years ago when my smoker was one of the Brinkman leaky barrels.  Yesterday I got around to my second one.

I trimmed much of the fat away, seasoned with salt and pepper, and smoked for about 11 hours in the neighborhood of 240 degrees.  I didn't foil it at all--I think I will next time.


What's your favorite rub/prep/technique for brisket?
Huntsville, AL
LBGE -- KAB -- PSWoo and extender -- and a nice pair of tongs

Comments

  • lkapigian
    lkapigian Posts: 10,648
    Nice Color! 

    I Go SPG and little Celery Seed
    Visalia, Ca @lkapigian
  • Foghorn
    Foghorn Posts: 9,759
    I haven't settled on the optimal rub yet.  I'm still experimenting.  With that said, I recently discovered Chupacabra Steak Rub and I've started to put that stuff on all beef.  I put it on my last brisket as a 2nd layer after a first layer of Bolner's Fiesta Brand Brisket Rub - then I added some fresh ground pepper.  It was money.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

  • Sookie
    Sookie Posts: 335
    Foghorn said:
    I haven't settled on the optimal rub yet.  I'm still experimenting.  With that said, I recently discovered Chupacabra Steak Rub and I've started to put that stuff on all beef.  I put it on my last brisket as a 2nd layer after a first layer of Bolner's Fiesta Brand Brisket Rub - then I added some fresh ground pepper.  It was money.

    Foghorn, the Chupacabra rubs are AWESOME.  We have most of them, and also have given the Sampler kits out for gifts.  If you have not tried the Chop Haus blend yet, I highly recommend it, as well as the others.