Beef Brisket seasoning..

Discussion in 'Beef' started by tirrin, Jul 26, 2011.

  1. tirrin

    tirrin Smoke Blower

    so im thinking of trying a new seasoning type or rub i guess for my next brisket..i plan on using a good bbq sauce and honey mix..  gonna heat it up on the stove and add just a lil bit of cayenne pepper to give it a little kick..followed by webers kc bbq rub, and then basted during the smoking with just bbq sauce..

    thots?
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    For brisket I usually stick to a pretty basic rub.

    Coat with thick Worcestershire sauce.

    Then sprinkle Montreal steak seasoning all over it.

    Put a pan under the brisket to catch the juices, with beef stock, onions & garlic in it.

    De-fat the juices & use for au jus.
     
  3. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Tirrin,

    Are you planning on rubbing down with BBQ sauce when you first put the brisket on or are you using a rub first and then finishing with the BBQ sauce?
     
  4. tirrin

    tirrin Smoke Blower

    the plan goes as so...trim the brisket---then bbq sauce/honey mix--then the rub--then bbq sauce after it hits 175ish--then remove at 190-195--wait 15 mins, slice and enjoy
     
  5. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Let us know how it works out for you,  Most of us don't put BBQ sauce on that early but i'm interested to learn how it works out  for you.  Don't forget the Qview.
     
  6. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    I don't think I've ever sauced beef before. I usually just do a FCP&KS rub with some rosey and thyme and garlic. I will inject sometimes, but haven't sauced one. I'll be watching to see what you come up with..
     
  7. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    I have mopped brisket but never sauced it, especially not that early in a cook.

    As far as what temp you are cooking to remember that it's internal temp AND how tender it is when you probe it - you don't want to pull it too soon. I am looking forward to seeing how this wirks fr you - Good luck and have fun!
     
  8. kdsoup

    kdsoup Newbie

    Very interested to hear how the BB Turns out...take some great pics and post the progress.  Best wishes on the Smoke Out...

    I just called tonight and ordered a 13-14lb BB for this weekend from the local butcher, he always gives me a nice cut of meat.  I am thinking of trying the Coffee & Spice Rub, it smells so Good.

    [​IMG]
     
  9. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    [​IMG]
     
  10. Is there  Q view in or future?[​IMG]
     
  11. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Like everyone else here I have never sauces a brisket. Heck give it a shot for you may be on to something. So don't forget to post the finished product so we will all know. Good or Bad.
     
  12. tirrin

    tirrin Smoke Blower

     there will be qviews..im goin to start smoking early 2mrw..i live in the midwest and like other parts of the country right now by 8 am its already sitting around 90, and by noon 105.... [​IMG]
     
  13. africanmeat

    africanmeat Master of the Pit OTBS Member

    [​IMG]we will wait

     
     
  14. tirrin

    tirrin Smoke Blower

    trimmed and rubbed..i decided not to use the weber kc bbq rub...instead i made my own: roasted garlic&herbs--granulated garlic--onion powder--seasoned salt--black pepper--paprika

    i put on some sweet baby rays for the rib to stick to..

    [​IMG]
     
  15. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    OK looks good so far!

    Time to get her on the smoker or is this going to be an all nighter?
     
  16. dougmays

    dougmays Limited Mod Group Lead

    Texas BBQ Rub is a good one!  www.texasbbqrub.com

    Just some Worsty about 30 mins before your gonna smoke and cover it in the Texas BBQ rub.   mmmmmm
     
  17. roller

    roller Smoking Guru SMF Premier Member

    At ugh Boy...What they weren`t telling you is that you are going to burn the hello out of it if you use the Q sauce to start with...
     
  18. raptor700

    raptor700 Master of the Pit OTBS Member

    Keep the Qview coming [​IMG]
     
  19. meateater

    meateater Smoking Guru SMF Premier Member

    Curious to how the sauce works out. [​IMG]
     
  20. tirrin

    tirrin Smoke Blower

    sittin at 165 atm :) [​IMG]
     

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