EAST TEXAS STYLE BRISKET & RIBS

gary s

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• Jun 30, 2015

• #21

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

 

smokin218r

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Jan 14, 2015

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• Jun 30, 2015

• #22

Looks Awesome Gary!

I need to try a brisket real soon!

 

freiesleben

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Apr 15, 2015

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• Jun 30, 2015

• #23

gary s said:

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

Click to expand...

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

 

pink flamingo

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Aug 23, 2015

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• Aug 25, 2015

• #24

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.

 

gary s

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• Aug 25, 2015

• #25

Pink Flamingo said:

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.

Click to expand...

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

 

pink flamingo

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Aug 23, 2015

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Knights Landing Ca.

• Aug 25, 2015

• #26

Looks like the pic "bottom side " you smoked with the fat cap down.

 

GaryHibbert

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• Aug 25, 2015

• #27

Hey Gary

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

Thanks

Gary

 

gary s

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• Aug 26, 2015

• #28

Thanks Gary

 

jminrod

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Feb 12, 2016

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• Apr 20, 2016

• #29

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?

 

sauced

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Aug 9, 2015

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• Jun 17, 2016

• #30

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

 

gary s

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• Jun 17, 2016

• #31

Sauced said:

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

Click to expand...

Thank you

Gary