Seasoning a brisket?

mikerz

Newbie

Original poster

Aug 18, 2016

4

10

Red Deer Alberta, Canada

• Aug 18, 2016

• #1

Planning on smoking a brisket tomorrow, I tried one last year and it was ok, Just  salt and pepper  to keep it simple. After doing some research, I think I am more confused than ever. Should I inject, wet rub, dry rub, marinade, or just keep things simple .

 

lancep

Master of the Pit

Apr 6, 2016

1,421

359

North Mississippi

• Aug 18, 2016

• #2

Salt and Pepper! It really is all you need. Let the brisket and smoke do the talking. I've tried both ways and I prefer rubbing it the night before as opposed to the morning of. Good luck and happy hunting!
Lance

 

lspencer23

Fire Starter

Mar 18, 2015

54

13

• Aug 18, 2016

• #3

Keep it simple i just put a generous anount of spog on it and wrap it in plastic wrap and into the fridge for the night. And when i say spog i mean salt (i use kosher),pepper,onion powder,and gralic powder. I usually do 2 tbs of each

 

b-one

Legendary Pitmaster

OTBS Member

Aug 31, 2014

8,954

1,562

Michigan

• Aug 18, 2016

• #4

I agree with the others keep it simple,get more adventurous when you have a few more off the smoker and can tell the differences and if you think they helped or not.

 

rabbithutch

Master of the Pit

OTBS Member

Oct 15, 2011

1,600

48

Up in Thin Blue Smoke in Temple, TX, USA

• Aug 18, 2016

• #5

I agree that simpler is better. I've used Jeff's rub and can say nothing is wrong with it, but I prefer spog with hot paprika added. Don't go wild with the paprika. Equal parts of the 5 ingredients is good. I also like to rub a bit EVOO or veg oil on to help the rub stick without really affecting taste.

 

SmokinAl

SMF Hall of Fame Pitmaster

Staff member

Moderator

OTBS Member

★ Lifetime Premier ★

Jun 22, 2009

51,390

12,228

Central Florida (Sebring)

• Aug 19, 2016

• #6

I used to do it simple too, but wanted to try something different the last time. Which btw was yesterday ( thread coming up soon ).

This time I injected it with Creole butter & used my pork rub on it.

This was by far the best brisket I have ever smoked.

I suggest trying it different ways until you find your own best way.

Al

 

mikerz

Newbie

Original poster

Thread starter

Aug 18, 2016

4

10

Red Deer Alberta, Canada

• Aug 19, 2016

• #7

Thanks for all the great info! It's 5:30 am here and just got the brisket on, holding nice at about 245*.I did go simple again, just salt and pepper, a 13 lb brisket up here cost $105,so I decided not to experiment to much untill I get this perfect. Now to get some baked beans ready, going to try some turkey stock I made from a smoke a while ago.Will get some pictures and maybe get your opinions on where I can improve.