Beef Brisket Prep - Suggestions on my Plan

whta · February 2015

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 · February 2015

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 · February 2015

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 · February 2015

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 · February 2015

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

Tinyfish · February 2015

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

whta · February 2015

THANKS - prep is done, now into the fridge!

Image: https://us.v-cdn.net/5017260/uploads/editor/yn/4raly89uqxek.jpg

DMW · February 2015

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

piney · February 2015

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 · February 2015

Already there

DoubleEgger · February 2015

Use oak chunks

smokesniffer · February 2015

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

lousubcap · February 2015

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.