Has anyone ever smoked a brisket without seasoning of any kind on it.? Can you still achieve a bark with just smoke alone? How has it turned out?
No rub brisket???
- Thread starter jmo bbq
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buggman
Newbie
All of my briskets are soaked in jalapeño juice for 24hrs and put on the pit for up to 16 hrs no foil nice bark
bruno994
Master of the Pit
Absolutely, the smoke and heat will do wonders with the outer surface of the meat. Central Texas Q stores will tell you they just use salt and pepper and they have some great bark.
I am doing one right now...with a light coating of SPOG....bark looks good too. Didn't spritz either. Tastes test will tell tonight tho.
Kat
Kat
The smoke ring is formed by the breakdown of nitrogen dioxide from the wood when it combusts. Nitric acid forms and mixes with the moisture in the meat and that is what forms the smoke ring. Hence the reason stick burners get a better smoke ring than other sources. Seasonings just add another layer of flavor, unless your coating it with something loaded with nitrogen dioxide.
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Been there done that?
Most complicated rubs you could imagine.
After many years?
SPOG is still a winner! Only then do I think about what else to add.
Exceptions of course!
But plain old SPOG is still a winner!
Good luck and good smoking.
Most complicated rubs you could imagine.
After many years?
SPOG is still a winner! Only then do I think about what else to add.
Exceptions of course!
But plain old SPOG is still a winner!
Good luck and good smoking.
Salt, Pepper, Onion, Garlic.
Welcome! When you get a chance make a post in Roll Call and properly introduce yourself. Update your location and start posting some of your smoked Goodness!
turnandburn
Master of the Pit
first brisket i ever did, just salt and pepper, love love love love fresh cracked black and sometimes even whole peppercorns...sometimes. everything should start with a lill salt and pepper, anything after that is totally up to your taste buds..at least thats how i see it.
- Aug 27, 2008
- 5,170
- 409
For a no-rub brisket, you may be interested in something like what I used recently for no-rub, no-foil pulled chuckies with a wet-to-dry smoke chamber...this finishing sauce adds a great one-two punch for beef...I will be using this for brisket in a couple months for a wedding and a family reunion afterwards, I'm that confident with it:
http://www.smokingmeatforums.com/t/...hamber-cherry-balsamic-finishing-sauce-q-view
If a super well-developed and preserved bark is what you're after, let me know and I'll hook you up with multiple threads on the subject, or just do an advanced search for threads started by me, key words being dry smoke chamber...it works wonders for any lean trimmed meats finished at high internal temps...a great side benefit to this smoking method is that you will notice a markedly enhanced interior moisture retention when finished and properly rested before serving.
Eric
http://www.smokingmeatforums.com/t/...hamber-cherry-balsamic-finishing-sauce-q-view
If a super well-developed and preserved bark is what you're after, let me know and I'll hook you up with multiple threads on the subject, or just do an advanced search for threads started by me, key words being dry smoke chamber...it works wonders for any lean trimmed meats finished at high internal temps...a great side benefit to this smoking method is that you will notice a markedly enhanced interior moisture retention when finished and properly rested before serving.
Eric
bama bbq
Master of the Pit
Hi All I started using McCormick's Montreal seasoning, for my latest brisket, tasted great..No muss, NO fuss.Keep it smiple and taste the beef.
Dan
Dan
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iam like you, i also love pepper...i would just use a little salt then equal parts garlic and onion, then add a little more pepper than anything else
Did 2 briskets last weekend. One with SPOG and one with a modified version of Jeff's rub and the Jeff's rub version won.
Thanks for asking pbone, I've never heard of SPOG either. JMO just curious, why would you want to do a brisket without any rub? I guess the only way to find out how it tastes is to do one, or better yet, one with and one without to see what you like better.
I couldn't see that either but wanted to try something different. I have started with a good base and I am modifying them to suit my taste. I love food of any kind that is full of flavor. Everyone thinks being from the New Orleans area that it's is all about hot and spicy but it's not. It's all about flavor.
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