Brisket View

Discussion in 'Beef' started by fatback joe, Jun 16, 2008.

  1. fatback joe

    fatback joe Master of the Pit OTBS Member

    Like quite a few folks I spent a long time (longer than I want to admit) getting my rub to be just where I wanted it for my taste buds. I cook more pork than anything so my rub was geared specifically for pork. Overtime I have given quite a bit of it away to friends and family and have heard on more than one occassion "I used it on a brisket and it was great", my reponse to that always been "don' is just for pork, I have a different rub for beef" [​IMG] Finally, I stopped and accepted the fact that I can't control how the rub is used after it leaves my hands......yeah, control issues, I know. [​IMG] Anyhow, got that same feedback last week and decided after all this time (I got my first smoker in '93) that I would try my rub on a brisket.......I think what scared me was that I tried it once on chicken and hated it.

    Sorry for the boring background is the pics (minus the sliced view for now) and the details. Cooked a flat with the "Pork ONLY" rub, no spray, no foil (yeah you can do that), put it in the smoker and let 'er rip. Smoked it with hickory and a little apple at 260 degrees. Put it in at 9am, never opened the door til it hit 195 7hours later. Wrapped and into the cooler to rest for 2 hours then sliced.

    7 1/2lb flat.......didn't trim or anything


    "Pork ONLY" rub applied


    Done at 195 after 7 hours at 260 with no foil, spray, or mop.


    Sorry to not have a sliced pic. When I was downloading from camera I downloaded the "done" pic twice instead of getting a shot of it sliced. I will post the sliced pic later tonight when I get back home. I always feel like people are hiding something when they don't post the sliced pic.......feel cheated even. [​IMG] I will have to update this post tonight for my own sanity.

    Anyhow......rambling again, sorry.........the end result was good, I no longer fear the "pork" rub being used on brisket.......but I like my brisket rub better......this didn't really complement the beef taste IMO.

    Thanks for your time.
  2. vlap

    vlap Master of the Pit OTBS Member SMF Premier Member

    Looking good so far!!!
  3. Looks great......will be looking forward to the sliced pic's this evening.
  4. fatback joe

    fatback joe Master of the Pit OTBS Member

    Funny, most of the time I have the "you seen one set of pics you have seen them all" when on the forums, but as soon as there is no sliced pic I feel robbed. LOL

    They are nothing special.........seen one you seen them all. LOL But will be posted just the same.
  5. cowgirl

    cowgirl Smoking Guru OTBS Member

    It sure looks good to me Joe! Love the looks of that bark.
  6. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks great Joe and nice bark
  7. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Geez....just say it. Theres no smokering!!! [​IMG]
  8. fatback joe

    fatback joe Master of the Pit OTBS Member

    Damn you! You know I would not have even started this post if that was the case. LOL Don't you have a drum to build or something?
  9. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Most of us spend more time perfecting a rub than to what we'll admit. Bottom line is... if the taste is right, don't fight it. Thanks for the good lookin' Q my friend.
  10. fatback joe

    fatback joe Master of the Pit OTBS Member


    Sloppy slicing, average at best smoke ring, but I got it posted so I can sleep tonight. LOL
  11. buck wheezer

    buck wheezer Smoke Blower SMF Premier Member

    That'll do, Joe. That'll do.
  12. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    Looks great Joe!!! Don't know how I missed this yesterday... I'm finding a lot of recent great threads today that slipped through.....

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