Favorite brisket prep?

reinhart36 · February 2017

I'm in the market for advice an a good wet rub for a brisket I plan to smoke on Sunday.

Any recommendations? I once used a dark (maybe molasses based) wet rub that sat on it in the fridge for like 12 hours, and it was the most amazing brisket I'd ever made. Since then, I've not been able to find that recipe, and my brisket rubs have just been OK...

Much appreciated! I'll post pics of whatever comes off the egg on Sunday...

Thanks,
Eric

HeavyG · February 2017

I'm interested in what recipes for that show up - sounds interesting.

Teefus · February 2017

I've never used anything but salt and pepper. Looking forward to input from those that have used wet rubs.

westernbbq · February 2017

No joke....A1 Steak Sauce. Try it

What i do is put salt on a trimmed brisky and let that sit in fridge uncovered overnight. That draws moisture from surface and creates a pellicle surface which, in my experience is critical for bark formation. About an hour or so before placing brisky on it gets a nice coating of coarse ground peppercorns.

The drip pan has beer in it and as long as temp doesnt get above 250, the liquid gold fat with beer, salt and pepper is awesome to pour back over the brisket along with a med bottle of A1 when doing the foil crutch.

Another option is an asian style marinade of hoisin, plum, teriyaki amd soy sauces along with black bean chili paste. Different awesome flavor combo.....

YukonRon · February 2017

westernbbq said:

No joke....A1 Steak Sauce. Try it

What i do is put salt on a trimmed brisky and let that sit in fridge uncovered overnight. That draws moisture from surface and creates a pellicle surface which, in my experience is critical for bark formation. About an hour or so before placing brisky on it gets a nice coating of coarse ground peppercorns.

The drip pan has beer in it and as long as temp doesnt get above 250, the liquid gold fat with beer, salt and pepper is awesome to pour back over the brisket along with a med bottle of A1 when doing the foil crutch.

Another option is an asian style marinade of hoisin, plum, teriyaki amd soy sauces along with black bean chili paste. Different awesome flavor combo.....

Very interested in the A1 application. I might try that. It seems like it could be a flavor enhancing step, which may keep moisture in a bit more. Thank you for posting.

reinhart36 · February 2017

Thanks for the feedback.

@westernbbq - do you go real heavy on the salt and then rinse it off the next day like people sometimes do for "dry brining" or just salt it reasonably and then add the pepper?

The asian style sounds intriguing too .. I'll kick that around today as well.

SGH · February 2017

@reinhart36
Here is a wet rub that I will use on low grade select briskets to give them a little life. It's actually very good on clod as well. This was shared on the WVB by a well known Rub God.

Wet Rub For Brisket
3 Tablespoons dark brown sugar, packed 2 Tablespoons paprika 1 Tablespoon cayenne pepper 1 Tablespoon table salt 1 Tablespoon onion powder	1 Tablespoon freshly ground black pepper 1 Tablespoon ground cumin 1/2 teaspoon granulated garlic powder 4 Tablespoons Worcestershire sauce 1 Tablespoon Tabasco sauce
Combine all ingredients thoroughly to form a thick paste. The amount of liquid ingredients can be adjusted to achieve the desired consistency. Substitute 3-4 cloves of crushed fresh garlic for the granulated garlic powder, if you like.

reinhart36 · February 2017

@SGH: Oh yes... That sounds like exactly the kind of thing I'm in search of!

When you've used this rub did you put it on overnight before smoking, or just apply right ahead of going to the smoker?

Thanks!

SGH · February 2017

reinhart36 said:
When you've used this rub did you put it on overnight before smoking, or just apply right ahead of going to the smoker?

Thanks!

You can do it either way, but I always put it on right before throwing it on the smoker.

Hans61 · February 2017

I want to try this

reinhart36 · February 2017

That one sounds interesting too...

westernbbq · February 2017

reinhart36 said:

Thanks for the feedback.

@westernbbq - do you go real heavy on the salt and then rinse it off the next day like people sometimes do for "dry brining" or just salt it reasonably and then add the pepper?

The asian style sounds intriguing too .. I'll kick that around today as well.

I use quite a bit of sea salt or kosher salt and leave it on. I might pat the brisket dry due to myoglobin that pools in low spots on the brisket

SGH · February 2017

Here is a wet rub from Smokin-It. I have never tried it myself, but if you are looking to experiment with wet rubs, here is one more that you can give a try.

Texas-Style Wet Brisket Rub
2 Tbsp coarse grind black pepper
2 Tbsp ancho chili powder
2 Tbsp demerara sugar
2 Tbsp kosher salt
2 Tsp dry mustard
2 Tsp garlic powder
2 Tsp onion powder
2 Tsp ground cumin
2 Tsp cayenne pepper
bacon fat (may substitute olive oil or even salted butter)

I actually lightly toast this spice rub immediately prior to application over low heat in a non-stick skillet. Some of these ingredients are oil soluble so apply a healthy layer of cool bacon fat (should be congealed to the point of at least softened butter) and work into the trimmed brisket; if you want to inject your meat you should do so prior to this step. Then, apply the rub to the bacon fat and pat until well incorporated, wrap in plastic wrap and hold in the refrigerator for 12-24 hours prior to smoking.

lousubcap · February 2017

@Hans61 - I have gone with the pickle juice and mustard binder ever since I heard about this several years ago. Don't know if I can tell the difference but sometimes the bark is a true home-run. Always have enhanced the Aaron Franklin S&P deal with bourbon smoked paprika and garlic.
Of late I tried Oakridge Black Ops rub on brisket but after the first try I added more ground pepper. Now have gone back to the home-made rub. Bottom-line, find something that you like and then mess with only one variable at a time (or not) and enjoy the journey. Best part of a brisket cook.

DMW · February 2017

@Hans61 - I've heard the ratio for that rub is the following, in ounces.
6 parts course black pepper
3 parts Kosher salt
3 parts Lawry's seasoned salt
2 parts granulated garlic

For the mustard/pickle juice binder, just use the pickle juice to thin mustard until it is thin.

It's a good combo.

saluki2007 · February 2017

http://eggheadforum.com/discussion/1138233/brisket-how-i-do-it/p1

Hans61 · February 2017

Thanks @DMW !!

westernbbq · February 2017

Also, no injecting. I dont give a sh!t what myron mixon says. Injected liquid squirts back out anyway

To me, injection is a waste of spices and so called flavor enhancers. Its like squirting simple syrup into a sugar cake. Unnecessary.

reinhart36 · February 2017

SGH said:

@reinhart36
Here is a wet rub that I will use on low grade select briskets to give them a little life. It's actually very good on clod as well. This was shared on the WVB by a well known Rub God.

Wet Rub For Brisket
3 Tablespoons dark brown sugar, packed
2 Tablespoons paprika
1 Tablespoon cayenne pepper
1 Tablespoon table salt
1 Tablespoon onion powder 1 Tablespoon freshly ground black pepper
1 Tablespoon ground cumin
1/2 teaspoon granulated garlic powder
4 Tablespoons Worcestershire sauce
1 Tablespoon Tabasco sauce
Combine all ingredients thoroughly to form a thick paste. The amount of liquid ingredients can be adjusted to achieve the desired consistency. Substitute 3-4 cloves of crushed fresh garlic for the granulated garlic powder, if you like.

Because I had all of the ingredients on-hand, I went with this rub. It looks great on there and smells good..

I put it on the egg at 235F around 9AM. Will post pics when it's done.

Thanks to everyone for the advice.

reinhart36 · February 2017

So, that rub is very tasty - great recommendation. I went a little too heavy on it though, so next time I'll back off a little.

Bark came out great, decent smoke ring. I got distracted and overcooked the thing, but I'd wrapped at late in the cook and I think that prevented it from becoming _too_ dried out. Not my best work though..

Image: https://us.v-cdn.net/5017260/uploads/editor/pd/76w4h0pidu6k.jpg

reinhart36 · February 2017

I didn't realize it'd already come through the stall by the time I wrapped it (the dips in food temperature). I probably could have left it alone, but since I accidentally cooked it to 10 degrees too hot I'm glad it was wrapped..

I guess I too need the alerts that the upcoming SMOBOT will have. Pardon the self-promotion..

Image: https://us.v-cdn.net/5017260/uploads/editor/t3/1d65eex1mzfk.jpg

SGH · February 2017

@reinhart36
Great looking Brisket for sure. Glad that you enjoyed the rub.

fishlessman · February 2017

this sounds wrong, but dump a half box white sugar on it, wrap in syran wrap for four hours in fridge. wipe/scrape/ pat the sugar off, then a pepper salt type rub like bad byrons

Ladeback69 · February 2017

@reinhart36, you brisket looks great. I just rub trimmed brisket with musturd and use Oakridge Black Opps rub. place it in the fridge for about an hour while the egg stabilizes. Seems to work every time. @SGH's recipe looks interesting though and may be worth a try.

Favorite brisket prep?

Comments

Categories