I will be doing my very first Brisket tomorrow or Friday, I need some much needed advice please. I have a green mountain pellet smoker. I will be using the Texas Blend pellets.
most briskets I can find are between 10LB to 15LB, how much fat should I cut off? I understand it needs a 1/4th fat cap. I do plan on cooking it fat side down to protect the meat from the heat, I think of it as a space shuttle tile protecting the aircraft.
I need help with the rub/spices.. the spices I have are commercial type and not sure which would be the best.
"OBIE-CUE'S BIG BULL'S TEXAS BRISKET RUB"
"HOLY COW MEAT CHRUCH"
"RUFUS TEAGUE SPICY MEAT RUB"
"MONTREAL STEAK SEASONING"
what type of rubs/seasonings do you recommend or do you have a better rub that would be mouth watering good.
I've read a lot of different threads on this site trying to find the best one I can. any advice would be welcome, cooking temp, wrap or not to wrap, rubs, mops, temp to take meat to,
most briskets I can find are between 10LB to 15LB, how much fat should I cut off? I understand it needs a 1/4th fat cap. I do plan on cooking it fat side down to protect the meat from the heat, I think of it as a space shuttle tile protecting the aircraft.
I need help with the rub/spices.. the spices I have are commercial type and not sure which would be the best.
"OBIE-CUE'S BIG BULL'S TEXAS BRISKET RUB"
"HOLY COW MEAT CHRUCH"
"RUFUS TEAGUE SPICY MEAT RUB"
"MONTREAL STEAK SEASONING"
what type of rubs/seasonings do you recommend or do you have a better rub that would be mouth watering good.
I've read a lot of different threads on this site trying to find the best one I can. any advice would be welcome, cooking temp, wrap or not to wrap, rubs, mops, temp to take meat to,
