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When rubbing a brisket,

post #1 of 20
Thread Starter 
do you rub it heavily and completely cover it with rub or go lightly with it? Also, do you first coat it with mustard? Thanks
post #2 of 20
You can put the rub on either way. I prefer to put a light coat of ball park mustard on first. The taste basically goes away while the mustard creates a nice surface to which the rub can adhere. Regarding how much rub to use, it's a matter of taste. I like a lot of rub. It turns to a really great tasting bark later when the brisket is done. Enjoy!
post #3 of 20
Another vote for the mustard base first. I like a thin even coating of rub.....but thats just me. I'm ready to do another brisket now. I am going to corn it first then smoke it into a nice pastrami..........PDT_Armataz_01_34.gif
post #4 of 20
I'm not a big fan of mustard, I'll use it sometimes though.

Couple things
The mustard is just to hold the rub on, some say it helps w/the bark, hasn't for me on anything.........and it makes your hands stink if you don't have rubber gloves.
I've used olive oil, pam, whorchst sauce, soy sauce, beer, and nothing. If you use nothing, allow time for the salt in the rub to moisten and set the rub, then add some more.

Yes rub it all over, incl. the sides. Big hunk of meat(thick) and won't hurt at all, I think the more the better. But watch the salt, depends on who is eating it too.

I'm smoke'n my butts and brisket fat down and really like'n it. So I'll rub the fat cap first, sides and all.....let it "set in", then flip and do the flat/no fat cap side last. That way you just pick it up and straight to the smoker. Allow an hour to do all this, won't hurt and even helps.

Long story short, too much beer I guess, rub it all over real good. Use mustard, not much needed, or whorchst or what ever to "hold' the rub.

Good luck

If you have more questions I won't be so long.......if your lucky someone else will give their opinion.........2 heads are better than one
post #5 of 20
Thread Starter 
What does the majority do? Fat side up or down? Or, doesn't matter if you flip every so often and if so, how often? Tomorrow is the big day for me so I want to have all bases covered. Sorry for all the questions confused.gif
post #6 of 20
I used to do fat up thinking the fat went down in the meat. Then I read that fat down and the juices will "perculate" or steam up into the meat. I tried it, worked good. My briskets before were fine, but it was something different.

The more you open the door, the more heat you will loose take'n the meat longer to cook.

I don't like to flip.......why? too much work when I'm try'n to drink PDT_Armataz_01_11.gif

I really don't think it matters that much. You'll find what works best for you.

If you want alot of bark, don't foil. If you want to speed up the cook'n process and collect juices, then foil. If I foil, I do it when the internal meat temp at the flat reaches about 165-170*. I put it in an alum pan and cover w/foil until it hits 205*. Nice juicy tender brisket.

Another way to make burnt ends/bark is to separate the point from the flat after it has been smoked and rested. Slice the point as usual then chop the point and get rid of some big chunks of fat. Then take the chopped point back to smoker, add more rub and smoke it for another 4 hours or so until you like what you see and taste. Taste test every hour or every 12th beer PDT_Armataz_01_23.gif , well when you get hungry anyway.

Keep the questions comming
post #7 of 20
i put mine in fat-cap down, and leave it that way, eg no flipping. i rub a light layer of mustard on it (top and sides) and then sprinkle my rub on it, making sure some gets on the sides. i don't do the fat-cap, since it is getting thrown away anyway. i don't eat fat, and i am not wasting my money spicing it up.
post #8 of 20
Good point Chris! I never thought of that, makes "cents"(more like dollars).
post #9 of 20
Thread Starter 
Point taken but it's too late this time. Next time will try without. Have I done ok so far? Please be honest icon_eek.gif
post #10 of 20
I whish I could add something to what was already said just so I would feel like I know something. But everything I know about brisket has already been said. But I can say, that your brisket sure looks good. Man there's nothing as good as the feeling your have tomorrow when you take off the plastic wrap and see how nice it looks. I always do that part outside and hope that a couple of neighbors are watching.
post #11 of 20
If you don't like mustard ... Italian salad dressing works great to. Also makes a great marinate - add a little soy sauce and brown sugar for a teriaki style marinate.
post #12 of 20
Ive done a couple briskets now and what I do is spray apple juice all over then really rub the rub in. Fat cap up for first 4 to 5 hours then flip spray with juice and repeat every 1.5 hrs after that. Have had great experiance with this so far. you can see pics of my last one I posted last night. smoked alot of pork so I think its under pork titled "todays smoke is big"

Hope to be of some help.
post #13 of 20
I cook mine fat side down, but thats because I have a vertivle smoker so all the heat rises. I like to think the fat protects the meat somewhat. As for rub, i use more than I need because I really like a strong bark.
post #14 of 20
for an example here, I'm not a mustard fan myself either so i wet the meat down and give it a good coating of rub, in my gosm i leave the fat cap up since i dont have to protect the meat from the heat and i want all that good flavor to sink into the meat.

post #15 of 20
Looks nice!

I'm a flipper. I flip it about every few hours. I strat with a light coat of rub and I'll sprinkle a bit more rub on it about half way through the smoke when it's real greasy. Spray it with apple juice every time I flip it.
post #16 of 20
Thread Starter 
Just finished cleaning up and with the help from you guys and gals it came out very well. The only thing that I will change next time is the rub. I did the "All South Barbeque Rub" but it was way too spicy hot for my liking. Can you all help me choose a good sweet brown sugary rub that will also create a nice crust? And thanks for the help with todays smoke. I am grateful to have a forum like this.

post #17 of 20
I like a sweet rub as well, and buy from Willinghams BBQ (google it). It's memphis style rub, comes in little white paper bags. Store dry rub in freezer.

BTW, I've done the mustard and not done it, no crucial difference to me. I like a heavy coat of rub after paper towel pat-dry, then let it get shiny, then add some more. You can't see any red meat when it goes on the grill. You'll like the sweetness of Willingham's.....I don't like hot either.
post #18 of 20
Thread Starter 
Thanks a lot, I'll have to check it out.
post #19 of 20
Debi has a huge list of free rub recipes on her website, you can peruse it and find one that looks interesting with spices you like. Tulsa Jeff also sells a rub and sauce recipe here on the site that is also excellent.
post #20 of 20
Jeff's rub and Q sauce are really fantastic! You've GOT to try it!
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