In the “Basic Brisket Smoke” sticky, the fourth post asked if he could use his pork butt rub for his first brisket. He was told to try it, and he will learn if it will work for beef as well. Normally I would have followed this advice as I have smoked many pork butts. However since this will be my first brisket, and it will be served to friends and family I was wondering if you take a look at my planned brine/rub, and tell me if could work? I know that there are many ways to do brisket, and I hope to try many of them over the years, but today I’m trying to avoid an obvious failure that I lack to experience to avoid.
My brine is a simple salt and molasses mix. My rub is cumin, fennel seed, coriander, onion powder, chili powder, and paprika.
Also, I’ve heard that big briskets won’t fit into the MES 30. If I can’t find a nice small 6-8 pound brisket, what is the best way for me to cut it in two?
Quick note: I got a MES 30 for Christmas, and broke it in last weekend with some pulled pork. This weekend is my boy’s birthday and I plan to smoke some chickens and brisket for his parties. I have many questions heading into this weekend, and will try to post each question is it’s proper place. After which I will try to cross link the posts in case anyone is interested.