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Brisket -- Round Two

post #1 of 7
Thread Starter 
Prior to finding this website, I tried a brisket on my smoker. It tasted good, but was very tough. I learned to relax and wait.

Round two is this Saturday! I am looking for any advice.....

1. Should I marinade before?
2. Rub or not? If yes any good recommendations? I tend to like things a little spicy.
3. Mop? What would you recommend?
4. Foil or not? If yes when?
5. I like to pull the brisket...I should aim for temp of 200 degrees...correct?

Thanks for any and all advice!! If all goes well, I will have pic's to share.

post #2 of 7
here are my answers:
1. i never marinate my briskets.
2. i use jeff's rib rub on everything.
3. i use apple juice, sometimes mixed with a bit of alcohol.
4. you can foil when it hits around 170°. sometimes i foil, sometimes i don't.
5. correct.
post #3 of 7
One thing that I keep hearing on tough brisket is the slicing part. You always want to slice against the grain. I hear that if you slice with the grain it can make a brisket tough just by doing it that way.

I have never tested the theory as I always slice against the grain.

take care,

post #4 of 7
For a mop I found apple juice a bit of water and some Capt'n Morgan does the trick.

The key to great brisket is low and slow. If you are patient you can produce some great brisket.

Look only when you need to mop otherwise leave the door shut.

Debi has a great 3x5 tutorial on briskets on her site you may want to check that out
post #5 of 7
All good advice. "If you're lookin' - you're not cookin'!"

Take care, have fun, and do good!


post #6 of 7
I'm going to do my second one too this weekend. I pulled my first one early because it would'nt get above 170 and I had to slice it. I did'nt know you have to wait it out for a while till it rises again. But I do now and can't wait. Good luck!!! I'll need it too
post #7 of 7
Sorry for the "your choice" answers, but in cooking it's about what you like to eat and how. Recipies are nothing more than guidelines and should be modified to suite your tastes.
Caution though, be careful on the cyanne, you can always make it hotter, but it's hard to reverse it.
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