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EAST TEXAS STYLE BRISKET & RIBS - Page 2

post #21 of 31
Thread Starter 

You con use your own rub, just make sure it doesn't have a lot of sugar in it,  Brisket is going to be cooking a long time and you don't want the sugar to burn.

 

I use my rub sometimes,  The Salt and Prpper really bring out the flavor of the meat.

 

Gary

post #22 of 31

Looks Awesome Gary!:points:

 

I need to try a brisket real soon!

post #23 of 31
Quote:
Originally Posted by gary s View Post

You con use your own rub, just make sure it doesn't have a lot of sugar in it,  Brisket is going to be cooking a long time and you don't want the sugar to burn.



 



I use my rub sometimes,  The Salt and Prpper really bring out the flavor of the meat.



 



Gary


 


Thanks Gary, my rub has quite a lot of brown sugar in it, so it might be better with just salt and pepper, do you have a good mixing ratio for that, if I may ask :)

Soren
post #24 of 31
Ok, Saturday morning August 29th the brisket is going in. Tomorrow after work I'll start shopping around. I'll let you know how the smoke turns out. I really like reading your articles.
post #25 of 31
Thread Starter 
Quote:
Originally Posted by Pink Flamingo View Post

Ok, Saturday morning August 29th the brisket is going in. Tomorrow after work I'll start shopping around. I'll let you know how the smoke turns out. I really like reading your articles.

 

Hey , Thank you so much, I am usually around if you have any questions, PM me any time   I will be smoking Ribs Saturday

 

Gary

post #26 of 31
Looks like the pic "bottom side " you smoked with the fat cap down.
post #27 of 31

Hey Gary

 

Everything looks even better the second time around.  Enjoyed this before and really enjoyed it now.

 

Thanks

 

Gary

post #28 of 31
Thread Starter 

Thanks Gary

post #29 of 31

Hi Guys, Looking at trying my first brisket this weekend or next. I have 2 questions

 

1.) I have not seen anything in the posts about tender quick, I remember buying because of what I read on here about the danger zone. I used for turkey but wasn't sure if brisket would need it?

I am using an electric smoker if that matters. It does get up to the temps mentioned but thought I better ask about the tender quick because of the length of the time it will be in the smoker.

 

2.) Can I cook the brisket at 200 degrees (Smoker temp) if I was going to start it late at night and leave it run until the morning?

post #30 of 31

Man...that brisket looks like a killer!!! Great job.

post #31 of 31
Thread Starter 
Quote:
Originally Posted by Sauced View Post
 

Man...that brisket looks like a killer!!! Great job.

Thank you

 

Gary

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