First brisket

bigdan05

Newbie

Original poster

Apr 28, 2012

24

11

Harrisonville, MO

• Jul 20, 2012

• #1

I am gonna smoke my first brisket next weekend, and I am looking for some general advise.  Should I marinade or just rub?  I was thinking just rub so I would have a baseline to go off of, but I am not real sure.  Any advise?  I need a good marinade recipe for future cooks too please.  Thank you

 

daveomak

SMF Hall of Fame Pitmaster

OTBS Member

★ Lifetime Premier ★

Nov 12, 2010

27,123

4,979

Omak,Washington,U.S.A.

• Jul 22, 2012

• #2

BigDan, morning....  Start with a rub of flavors you and your family enjoy.... Salt, pepper, garlic, onion, Montreal seasoning etc...  You can rub on olive oil, squeezable butter, mustard, mayonaise etc first, to hold the seasonings on the meat....  There are too many marinades to list... in the search tool bar type in "marinade" and see what is there you like....   Post pics of your brisket, we love pics...  Dave 

 

boardpuller

Meat Mopper

Aug 7, 2011

188

14

Colorado Springs, CO

• Jul 22, 2012

• #3

I usually soak it with apple juice in a plastic bag for 2 or 3 days, then rub it let it sit in the fridge over night.

 

webrider

Newbie

Jun 30, 2012

10

10

North Carolina

• Jul 22, 2012

• #4

I have a brisket smoking right this minute...

The method and recipes that I am using today are out of

I've used the Kansas City recipe in here before, and it was super! I recommend this book, but there are many others to use also.

Happy smoking!

...... Update.....
Todays brisket after 10 hours at 235 degrees.

 

Last edited: Jul 22, 2012

yakdung

Newbie

Jul 20, 2012

9

10

Houston, Texas

• Jul 22, 2012

• #5

What this video from Central Texas. Keep things simple:

http://www.texasmonthly.com/multimedia/video/themanual20/14804/

Good luck,

 

bigdan05

Newbie

Original poster

Thread starter

Apr 28, 2012

24

11

Harrisonville, MO

• Jul 27, 2012

• #6

I think I am just gonna go with rub for right now.  Good looking brisket WebRider, what temp do you smoke your brisket at?

 

smokinhusker

Legendary Pitmaster

Oct 20, 2010

8,179

77

Mountains west of Colorado Springs, CO

• Jul 27, 2012

• #7

I rinse mine off, trim and score the fat, rub with olive oil and my dry rub, wrap in plastic wrap and let sit in fridge for several hours. Spritz hourly for 2-3 hours with Better than Bouillon Beef Broth after 4 hours smoking time, then just let it ride. 

 

bruno994

Master of the Pit

Dec 19, 2011

1,319

63

Buna, Texas

• Jul 27, 2012

• #8

Most of us smoke our briskets somewhere between 225 to 250. 

Yakdung, thanks for the post on the video.  Another Texas legend in briskets and BBQ right there.

 

Last edited: Jul 27, 2012

bigdan05

Newbie

Original poster

Thread starter

Apr 28, 2012

24

11

Harrisonville, MO

• Jul 30, 2012

• #9

Well my first two briskets turned out alright, little dry but I have had alot drier.  Thanks for all the advice.  I didnt wrap them I will try that next time.  I marinated one flat with McCorrmicks Garlic Peppercorn Marinade and injected it with a spare packet I made up about an hour after putting it on. It was super flavorful and not dried out.  I learned alot from my first big smoke on my BDS.  I used cherry, peach, mulberry and oak.  Good wood

 

onebadmofo

Fire Starter

Jul 30, 2012

64

10

Scottsdale, AZ

• Aug 2, 2012

• #10

WebRider said:

I have a brisket smoking right this minute...
The method and recipes that I am using today are out of

I've used the Kansas City recipe in here before, and it was super! I recommend this book, but there are many others to use also.
Happy smoking!
...... Update.....
Todays brisket after 10 hours at 235 degrees.

Click to expand...

You guys and your pics are killing me here in Arizona!!! 

:)