- Apr 2, 2012
- 1
- 10
Hey fellas. I had a party at my house last weekend and cooked some of the best brisket I've made yet and thought I'd share the story with you. I'm new to the forums, so hopefully the pics post OK. Wish I woulda taken more pics, but that's how it goes.
I bought a 13 pounder of brisket and used this slather:
1 cup yellow mustard
½ cup firmly packed light brown sugar
1/8 cup cider vinegar
1/8 cup fresh lemon juice (about 2 lemons)
¾ tablespoon freshly ground black pepper
½ tablespoon Worcestershire sauce
½ teaspoon non-iodized salt
½ teaspoon Louisiana hot sauce
¼ teaspoon cayenne pepper
After covering the beast in slather I massaged in this rub:
½ cup granulated cane sugar
¼ cup seasoned salt
¼ cup onion salt
1/6 cup sweet Hungarian paprika
1 tablespoon chili seasoning
1 tablespoon lemon pepper seasoning
½ tablespoon freshly ground black pepper
½ tablespoon garlic salt
½ teaspoon cayenne pepper
¼ teaspoon dried rosemary
The slather is more tart than most, which adds a really nice flavor to the bark. The rub has a little bit of kick, with a nice balance of sugar and spices. I really like the combo of this slather and rub together. Maybe it's just dumb luck, but they seem to give the best bark.
Before:
This bad boy went on the smoker at 8pm Friday night and was done by 1:30pm Saturday. I used about 80% red oak to 20% apple. Not for any special reason, it's just what I had laying around. I cooked it for the first hour around 200, then bumped it up to 225-235 for the rest of the time. After the first 5 hours, it was mopped every two hours with an apple cider vinegar and oil mixture. I took it off at an IT of 188 degrees. Usually I would wait until 190-195, but it was starting to drizzle and I wanted to get my hot smoker away from the rain. When I took the brisket from the smoker I I put it inside a cooler, loosely wrapped in foil.
It was definitely the best brisket I've ever made. The bark was amazing and it was pretty moist throughout. Here is what it looked like when it was done:
Somehow 13 people almost dusted 13 pounds of brisket, so that was awesome and a bummer at the same time.
If there's one thing I could have done differently it would be to use more smoke.
Happy smoking folks!
I bought a 13 pounder of brisket and used this slather:
1 cup yellow mustard
½ cup firmly packed light brown sugar
1/8 cup cider vinegar
1/8 cup fresh lemon juice (about 2 lemons)
¾ tablespoon freshly ground black pepper
½ tablespoon Worcestershire sauce
½ teaspoon non-iodized salt
½ teaspoon Louisiana hot sauce
¼ teaspoon cayenne pepper
After covering the beast in slather I massaged in this rub:
½ cup granulated cane sugar
¼ cup seasoned salt
¼ cup onion salt
1/6 cup sweet Hungarian paprika
1 tablespoon chili seasoning
1 tablespoon lemon pepper seasoning
½ tablespoon freshly ground black pepper
½ tablespoon garlic salt
½ teaspoon cayenne pepper
¼ teaspoon dried rosemary
The slather is more tart than most, which adds a really nice flavor to the bark. The rub has a little bit of kick, with a nice balance of sugar and spices. I really like the combo of this slather and rub together. Maybe it's just dumb luck, but they seem to give the best bark.
Before:
This bad boy went on the smoker at 8pm Friday night and was done by 1:30pm Saturday. I used about 80% red oak to 20% apple. Not for any special reason, it's just what I had laying around. I cooked it for the first hour around 200, then bumped it up to 225-235 for the rest of the time. After the first 5 hours, it was mopped every two hours with an apple cider vinegar and oil mixture. I took it off at an IT of 188 degrees. Usually I would wait until 190-195, but it was starting to drizzle and I wanted to get my hot smoker away from the rain. When I took the brisket from the smoker I I put it inside a cooler, loosely wrapped in foil.
It was definitely the best brisket I've ever made. The bark was amazing and it was pretty moist throughout. Here is what it looked like when it was done:
Somehow 13 people almost dusted 13 pounds of brisket, so that was awesome and a bummer at the same time.
Happy smoking folks!
