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Brisket Slather

post #1 of 6
Thread Starter 

Hey Smokers,

 

Last week I did a mustard base slather with equal parts salt/pepper rub. The brisket turned out really tender and flavorful but too salty. (maybe the half cup salt/half cup pepper was too much) For my next smoke I want to try a different slather, but dont know what I should try. I was thinking about doing either honey mustard or maybe a vinegar slather?? Also open to rub suggestions. 

 

Thanks! 

post #2 of 6

For brisket try thick Worsty or A-1 sauce, then dust with Montreal Steak seasoning.

post #3 of 6
Thread Starter 

OH now that sounds good 

post #4 of 6
I think a good neutral slather for beef is EVOO. Then the rub that you choose will stand on it's own flavor.

Basically, I stick to the basics. I use mustard for pork, EVOO for beef and butter or mayo for chicken or turkey. IMO, the slather is only for sticking the rub to the meat and should not be a part of the flavor profile, except for maybe the butter on the birds.

Good luck and keep smokin', let us know how it turns out, Joe grilling_smilie.gif
post #5 of 6

Slather works best with Coarse Rubs. With fine ground rubs it don't make much difference as fine rubs stick to wet meat just fine. So your choice. Slather with Oil helps bring out fat soluble flavors in rubs. Stay away from Honey as the caramelization point is 230°F and starts to burn a few degrees higher...JJ

post #6 of 6
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post
 

Slather works best with Coarse Rubs. With fine ground rubs it don't make much difference as fine rubs stick to wet meat just fine. So your choice. Slather with Oil helps bring out fat soluble flavors in rubs. Stay away from Honey as the caramelization point is 230°F and starts to burn a few degrees higher...JJ

Thats good intel on the honey thanks. Sounds like I'll have to try out oil 

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