Brisket

NCque

I'm going to be smoking a brisket this evening and I'm looking for a recipe for a good rub. I don't have any DP Cow Lick as suggested in various places in cyberspace, but have quite a bit of other spices in the cabinet and a Publix near by. Any create-your-on rub recipes out there that I should try? I've done brisket twice before but have lost the rub recipe I had. The only thing I remember about the one before is it had fresh ground coriander in it and I probably found that recipe on the Whiz's site or somewhere in the egging community.

Thanks,

Travis

Slotmercenary

hey Travis,
stick to the basics and do this one with JUST salt and pepper.
i do about every third brisket this way and they come out fabulous.
sometimes less is better............
good luck, be patient and practice makes perfect.

cbs

My first job was in a BBQ restaurant in Central Texas. All we used on briskets was salt and pepper (lots of pepper). There's no reason to get all fancy with brisket.

cowman

Don't forget to stick some garlic slices into it.

Hard to beat simple.

I just got an egg and I plan on doing a brisket tomorrow. Any suggestions on Temperature and time?

Slotmercenary

225-250 1.5-2 hours per pound. set it and forget it.
good luck, be patient and practice makes perfect.

cowman

Can you smoke a medium sized brisket and a boson butt on a BGE at the same time? I beleive both will fit but would there be any problem with air circulation?

I hope I don't have to go ack to my gasser.