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Need Brisket Help ASAP

post #1 of 11
Thread Starter 

Im going to be smoking my first brisket ever in a few days.  Im using an electric smoker.  I got a rub picked out for it.  Im using hickory chips.  My questions is do I need to baste it or not?  Any other tips are greatly appreciated.  Thanks

post #2 of 11

I let it self-baste by placing it in with the fat cap up.  You will get a lot of opinions and methods on this question.  Best to try different things out yourself and see what you like.

 

Post some pix, please!!  Good luck.

post #3 of 11
Thread Starter 

Will do.  Suppose to be 60 degrees thursday.  For living in Iowa and it being January, I thought I better get it done.  I will post some pictures.  This will be the first time smoking anything. 

post #4 of 11

Take it low and slow. There are many ways to do a brisket. Read read read. If you don't succeed first try again. No one on here had a perfect brisket there first time. Were here to help if you need it. Pics are always appreciated.

post #5 of 11

 

Here is how I do my briskets;

Trim fat cap 1/4 -3/8 inch,  score fat cap, cover with mustard slather, cover with rub, wrap in saran wrap, place in fridge for at least 12 hours longer if time allows. Re cover with rub, place in 200 – 225 degree smoker, try and maintain 215 degrees, spritz every couple hours after 4. Smoke till IT 190 degrees, Pull, spritz, wrap in HD foil, place in towel lined cooler for couple hours. Slice thin, de-fat drippings and juice in foil, add 1/4 cup beef broth, 1/4 cup Worcestershire sauce, 1 tsp rub, and few shakes chipotle Tabasco sauce, reduce for Ajue. Drizzle Ajue over slices; serve with remaining Ajue on the side.

 

Mustard Slather

1 – 16 oz bottle cheap yellow mustard

2 Tbsp Worcestershire sauce

 

Rub

1 – Bottle Kroger stake seasoning (size of bottle escapes me, none in cupboard to check. Think its 8 or 12 oz)

1/4 cup dark brown sugar

1 Tbsp Beau Monde seasoning (secret ingredient)(leave this out and rub totally changes)

1 Tbsp dry mustard

1 Tbsp smoked paprika

2 tsp garlic powder

1 1/2 tsp chili powder

1 1/2 tsp onion powder

1 1/2 tsp Italian seasoning

1 1/2   tsp Lawry’s seasoning salt

1 tsp cumin

1 tsp ground coriander

1/2 tsp ground ginger

Mix everything together sample, add chipotle chili pepper to adjust heat as needed. I always add 1/2 Tbsp then sample, and go from there.

1/2 - 2 Tbsp chipotle chili pepper (heat varies with each bottle and brand)

 

Spritz

8 oz Apple Cider (100% Apple juice good substitute)
6 oz Jack Daniel’s (Evan Williams’s good substitute)
4 oz water

2 oz Apple Cider Vinegar

 

I always do full packers. Hope this helps you out.

post #6 of 11
Thread Starter 

I already got my rub mixed up.  I actually still have to pick up a brisket but Im gonna do that tomorrow, lol.  I'll be the only one eating it cause I live by myself so Im not gonna get a very big one. 

post #7 of 11
Thread Starter 

Also, Im looking for a good thermometer to.  Any ideas is much appreciated.  If you can send a link also.  Thanks

post #8 of 11


 

Quote:
Originally Posted by HandCannon32x View Post

I already got my rub mixed up.  I actually still have to pick up a brisket but Im gonna do that tomorrow, lol.  I'll be the only one eating it cause I live by myself so Im not gonna get a very big one. 

You can use your rub and smoke the brisket the way I do, that part don't matter.

Don't forget the Q-view. you could do a full packer and freeze what ya don't use right away. I freeze smokes allot, just vac seal, label and toss in freezer. 
 

 



Quote:
Originally Posted by HandCannon32x View Post

Also, Im looking for a good thermometer to.  Any ideas is much appreciated.  If you can send a link also.  Thanks

The maverick 732 seams to be getting good reviews, might be a place to start.
 

 

post #9 of 11
Thread Starter 

Thanks for all the help guys.  I will post pictures up as it goes along. 

post #10 of 11

On a small brisket i will rub it well wrap well in clean wrap  over night and smoke it with the cap up like adiochiro3 said .and good luck.

don't forget the pix

post #11 of 11

Looks like you have plenty of advice, can't wait to see what you come up with.

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