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Brisket Prep Steps 1-3

post #1 of 14
Thread Starter 

Gonna try my best to document my brisket process.  Couple of friends who usually just eat the finished product want my process.  Here is what Im working with today:


6lb Certified Angus Beef (CAB) Brisket Flat from Sams.  I buy these by the case for $3 per pound.  Most are in the 8-10lb range.  Perfect for competitions.  Big pit gets a rest today and I will be smoking on my Green Mountain Pellet Smoker.  We will be cooking fairly hot at 265-275 degrees.


Step 1 - after you open the bag, remove beef and coat with yellow mustard.  This adds ZERO to the flavor profile.  This allows the rub to stay put.

Step 2- Apply your rub of choice.  Today we are using Texas BBQ Rub Co. Brisket # 2 blend along with a little Starbucks Sumatra Blend.  Yes...I use coffee in my rub.

Step 3- Put on pit fat side DOWN.  I do fat side down when I plan on puttting the beef in a pan after I reach the color i want on the beef.


Pics below for these steps.  More to come as the day goes001.JPG003.JPG007.JPG002.JPG

post #2 of 14


post #3 of 14

looks good! i love that texas bbq rub!  i made my first brisket with it and people thought i was some kind of pro! 


post #4 of 14

huh.gif Must be a hell of a stall huh.gif

post #5 of 14


Originally Posted by realtorterry View Post

huh.gif Must be a hell of a stall huh.gif




post #6 of 14

That's a really great looking brisket, but my question is why are you smoking it at such a high temp?

post #7 of 14

I'm gonna try this as my first brisket recipe while dialing in the new smoker!

post #8 of 14

Looking forward to seeing how it turns out.

post #9 of 14

So your not trimming the fat or the briskets you buy don't need it?

post #10 of 14
Originally Posted by SmokinAl View Post

Looking forward to seeing how it turns out.

I gotta felling if it ain't done by now since he started it on Jan.1, 2001 and it is now April 20, 2011 it ain't ever gonna get done...


post #11 of 14

How did I miss that? At that high heat it should be dust by now!

post #12 of 14


post #13 of 14

2001? Seems like yesterday!


post #14 of 14




I'm doing brisket today. I do a similar thing but I add rub first then mustard and then rub on top of that.  


last night a light dusting if stub's lime rub & lemon pepper then this morning  french's mustard and then more lemon pepper ? 



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