or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Brisket Help ( please)
New Posts  All Forums:Forum Nav:

Brisket Help ( please)

post #1 of 45
Thread Starter 

  Hello Gang !

 I have been asked  to do a Brisket for a wedding next month ( been smokin a short time BUT getting a rep for some GOOD smoked Q )

My problem is this ...................I LOVE Jeff's Rub and most people here "like it" However the Bride and her family while liking good Q do  NOT like any heat or spice in it , and have eaten my Q with the rub ( usually they cut off any bark or rub on the Turkey, Chickens , or what ever its on )   So after I agreed to do a nice BIG Brisket .....I get a call asking ( nicely) to not use the rub,

I understand completely  and will comply


Now pardon the pun  ......... But here is the RUB !


What can I use on the Brisket to ensure GOOD flavor  and not spice or heat ?


Thoughts on  "Injecting "  ( finally got a nice injector, thanks for all the suggestions )  been  reading about  beef broth into the meat ..... anyone have a good experience with this ?

Marinade ?


Gonna get a nice BIG Brisket , and do my best ...BUT I HATE to waste it ...OR spend a Lotta time and have it be a bland hunk of meat .........( Ya know )


So .......Ya ll  have taught me a lot here , showed me some great tricks and tips .............

 Now I need ya to help out with some tried and true Brisket help  so I don't screw up a Wedding meal  with a Lotta people waitting for some tasty Q 


  Thanks in advance Gang I KNOW you guys will come threw for me ( again)

I will provide a Q-View of the proses as always ....... ( next month 11/12/2011 )



post #2 of 45

I am not familiar with Jeff's rub but couldn't you substitute whatever makes it spicy or omit it completely? I personally use kosher salt, coarse ground black pepper, garlic powder, onion powder and chipotle powder for my rub.

post #3 of 45

With Brisket or most beef products most people will just use a simple rub of sea salt, pepper, garlic & onion powder and maybe some Montreal Steak seasoning. This is the only way I will smoke beef I never use my rib rub on it.

post #4 of 45

Any yes I do usually inject mine. If you do a search you will fine tons of recipes and methods to make a great brisket. It wouldn't be a bad idea to smoke one ahead of time just to practice and see what you think. You could even bring some over to the bride and groom and have them taste it and see if they like it. At least that is what I would do.

post #5 of 45
Originally Posted by rbranstner View Post

With Brisket or most beef products most people will just use a simple rub of sea salt, pepper, garlic & onion powder and maybe some Montreal Steak seasoning. This is the only way I will smoke beef I never use my rib rub on it.

Same here no sugar on beef,  inject w/ low sodium beef broth and  then coat w/ worcestershire and just basic seasoning.


post #6 of 45
Thread Starter 

  Hey .............THANKS for all the quick responses..... I had found Jeff's rub threw a link here on this site and I have to say I LOVE it on just about everything ,and most of the people do as well.  basically its  Brown sugar, paprika ,Black Pepper ,Chili powder , Garlic powder, Onion powder,  Cayenne , and Kisser salt.

Never heard of no sugar on meat , but hey I don't know everything and I have to say Jeff's is great !


I wondered about leaving out the "spicy or heat outta the rub mix" But fear it won't come out tasty ...just sweet

I think I'll look into some injecting the low sodium beef broths  or the Monetary rubs  and experiment this week  ( great excuse to do some "extra smokin)


Also may just do 2  Briskets , one my normal with the rub...and one NOT using the rub and inject it , rub it with just salt, lightly pepper , Onion, garlic  OR check out some Monterrey rub  That I think I'll try this week on something for myself ...just to check it out

post #7 of 45
Thread Starter 

  Sorry ...THAT should read Kosher salt .........My bad icon_biggrin.gif

post #8 of 45

We coat with Worcestershire sauce, then dust with Montreal steak seasoning. Make sure you put a pan under the brisket to catch the juices. We put beef stock, onions, & garlic in the pan also. When the brisket is done take the liquid out of the pan & put it in the freezer. The fat will harden on the top. Take it off & use the remaining juice as an au jus. We don't inject brisket so we don't have to worry about getting it to 135 in 4 hours, but I know a lot of guys who do inject with good results.  Let us know with Q-view how it turns out.

post #9 of 45

Hi Tiki Guy!!


Just a reminder that if you inject a hunk of meat, or insert a temp probe in it before you start, you have to get it from 40˚ internal to 135˚ internal temp in no longer than 4 hours.


The bigger the Brisket, the harder it is to do.


And don't forget the Qview!!!  biggrin.gif




post #10 of 45

TIKI,I know your conundrum,when I moved to oihO with the Wife, I started doing my "Qing" thingy the way I had at home.I got a resounding "Damn,too spicy!",so I toned it down. Instead of using a heavy coat of CBP on my Brisket,I went to a modest covering of a little Sea Salt and a little bit of the CBP.Worked out great. I cut the Cayenne in my Rub to a small bit (enough to taste but not overpower).Now they all enjoy my Smokes.


Bear had a good though, the more holes in your meat the easier to get Bacteria in the meat.Disinfect the probe before inserting it into the meat and leave it there,that way the hole is esentially plugged. Besides if you continually poke holes in the meat,you will lose more juices from the meat...

Just sayin'........

post #11 of 45

First let me preface this with, I'm not disputing anyone's word, or trying to start any kind of argument.


I am by no means a chef and have never had any formal training on food preparation, but how do you get bacteria into a piece of meat that has a clean probe inserted into it or that has been injected with anything but clean liquids and then put into smoke?  Our ancestors used to smoke meats laid over sticks out over an open fire.  I can see where that could expose the meats to bacterior, but smoke in itself is supposed to kill the pathogens and make it safe for prolonged storage.


Just wondering.



post #12 of 45

Flame,no problem and a good question.biggrin.gif


I have been a Chef De Cuisine for the last few years I worked in Restaurants,and no matter what you are preparing, the equipment(knives,skewers,slicers,and anything you are going to introduce into the muscle mass) should be disinfected.Even a thermometer laying on a freshly cleaned surface will ( according to HACCP)pickup Bacteria and Pathogens by just sitting there in the open air. The air in your surroundings will carry enough bugs  to infect the meat as you take the temp. via insertion.As with knives, and any other equip. you are going to use to invade the muscle.


Better to be safe than Lazy and have to apologize for making a friend or Relative sickicon14.gif.Just saying.


Have fun and......





post #13 of 45

Flame, remember!



post #14 of 45
Originally Posted by JC1947 View Post

Flame, remember!



OK.....but this is Tiki Guy's thread, I just asked a question.  biggrin.gif

post #15 of 45
Thread Starter 

   Guys ( and Gals ) The wedding is next month BUT Y ALL know I Q-View and WILL 

 Thanks for all the good info so far  doin a lot a research , and gonna be running  some test smokes to ( great excuse ta smoke)


Q-VIEW WILL FOLLOW !   THE WEDDING IS 11/12/2011  ( SO DON'T START EATTIN THE POP CORN YET istockphoto_15790860-bbq-surf-tiki.jpg

post #16 of 45

Hear that Al----No popcorn yet, but you can wheel those 6 cases of beer up---Wedding's not until 11-12-2011.




post #17 of 45
Thread Starter 

 Well............ Bear if ya have all that beer...and experience  why don't you and Al head on over here to Virginia and help out with a few weeks of "TEST" smokes ..and help out with the Wedding Smoke !    I'll buy the meat , and Cigars ....and You two bring the BEER !beercheer.gif

post #18 of 45

Years ago I might have taken you up on that, but now even the few things I have to do around here keep me tied up.


I get a good break on the weekend of Oct 21------Friday Mrs Bear's Birthday-----Saturday my 45th high school class reunion!!!



Thanks for the invite!!



post #19 of 45
Thread Starter 

  Wedding Brisket update :


I decided to go with (2)Two Briskets , that should solve the issue's with the one side not liking "ANY spice or heat"

Just returned from the Butchers Shop order two beauty's  for pick up on Thursday .......

Gonna do one as usual   with the Jeff's Rub .........

Second on gonna take a few different ideas form Ya guys ...... milder rub ( salt, pepper , onion powder , garlic powder )  inject some beef broth .....


 SO............Q-VIEW real soon.........Thanks for the help, tips , and emails .........istockphoto_15790860-bbq-surf-tiki.jpg

post #20 of 45

Tiki, The primary Heat in Rubs comes from Black Pepper, White Pepper, some brands of Chili Powder and Cayenne...Limit your use of these and all will be good...You can get away with using SOME because long cooking temps mellow them a bit....I am a HUGE fan of Montreal Steak but the McCormick brand is mostly Blk Pepper with a bit of Red Pepper flake and has a heck of a Bite, if you go heavy... This is my Go To Beef Rub and after it sits for a day or so it is amazingly close to Montreal without the Heat...


 Bubba Beef Rub


2T Course Blk Pepper

2T Kosher Salt

2T Granulated Garlic

2T Granulated Onion

1T Ground Corriander seed

1tsp Ground Fennel seed

1/2tsp Ground Allspice


4T Raw Sugar (turbinado)

2T Ground Dry Shiitake Mushoom


The Sugar gives the Beef a nice Bark and the Mushroom Powder add richness (Umami)

Makes about one Cup.



Flame...In addition to what Stan, aka Oldschoolbbq, posted...There is also a High incidence of Bacterial Contamination on the Surface of Meat and punching in Therm Probes or Injector Needles... Sterilized or Not... Pushes that Bacteria INTO the meat contaminating the internal muscle...So either Wait at least 30 minutes before sticking the Probe in or if injecting, make sure you have handled the meat properly up to injecting and get it in to the HOT 225*F Smoker ASAP...Good Question!...JJ

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Brisket Help ( please)