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Brisket Questions

post #1 of 20
Thread Starter 
I am smoking a Brisket Friday evening, and have a few questiond for the veterans out there. This is my first Brisket, and the first time using "Jeff's Naked Rub". I am not sure if I should apply this Thursday night and let it soak till Friday, or apply it Friday just prior to smoking. Also, is it a good idea to use applejuice in the water pan during the smoking process. Any input is welcome....

post #2 of 20

If you are getting up early,

If you are getting up early, save time and do it late the night before---as far as the water pan thing, I don't know, I don't use water pans, but my first thought is why waste the apple juice if all the pan is doing is providing moisture and blocking heat?
post #3 of 20
Right, providing moisture and distribute heat. Keep the Apple Juice for making a spray and just add water in the pan. (This will get some responces) Rub anytime you can. View the other post on Brisket, lot of good info. Heat, wrap, spray etc.

post #4 of 20
I'd rub the night before if possible. I've put a lot of different things in the water pan over the years. Apple juice, apples, vinegar, onions, celery, carrots etc. I'm not convinced that it adds any flavor at all so I use just water these days.
post #5 of 20
Save the juice to spray the meat and use water in the tray.
post #6 of 20
Yep, just use water. And I usually rub the night before.
post #7 of 20
Nothing against Jeff's rub, it's the best on anything pork, but because of the high amount of sugar it can burn on a brisket. If you can find Zack's Brisket Rub or something with less sugar and more black pepper it would be better.
post #8 of 20
I've done them with a Memphis Rub which is very good and low in surgar content. It's very good.

I've also done them with Jeff's rub and never had a burning problem although I haven't seared one, yet.

That's the next one I'll try, seared.
post #9 of 20
Thread Starter 

I'll keep ya posted

I used Jeff's Naked Rub this evening on the brisket, and will let you know how it turns out. I made sure I mixed the brownsugar well, and it came out with no clums at all. I think I will have no problems with the sugar burning. I am going to use straight water for the pan, and spritz with applejuice when I check it (every hour or so) after 6 hours.

I am going to order some of Zack's brisket rub, and use it next time. The best part is trying all the different ways. Thanks so much for all the input, I will post pics when it's done.

I will start this at around 10:00PM friday night, and we will be eating around 4:00PM saturday. Will let you know how it turned out as soon as I know.....

Thanks again
post #10 of 20
icon_wink.gif sub the sugar for Turbonado( sugar in the raw) and you'll be happier!
post #11 of 20

Where do you find it?

Hi Dan, I have asked about Turbonado at the super market and looked for it, but can't seem to locate it, where do you get yours?
post #12 of 20
Go to Starbucks and swipe some packages ;{)
post #13 of 20
I buy mine at Meijers, or walmart. It comes in a brownish box and say's 'Sugar in the raw". It is a bout $3 for 2 lbs.

I also send it through the grinder, because the crystals are bigger than regular cane sugar/or brown sugar.
post #14 of 20

Thanks Capt:-)

Thats probably my problem---I always looked for Turbinado on the labels!!!


post #15 of 20
I use nothing but Turbinado for everything, I used to use it by the 50 lb bag as a kettle sugar for British style beers, and I fell in love with it. If your supermarket doesn't carry it, but most do, you can always find it in Health Food Shops. Most Home Brewing suppliers will have it in bulk too.
post #16 of 20
It's usually located in the same section as the white and brown sugars. If your store has a health food aisle it might be there if not with the other sugars and sweeteners.

I use turbonado sugar pretty much for all my rubs. I've adapted Jeff's rub for briskets by reducing the amount of the suger and increasing the amount of black pepper.

post #17 of 20

Thanks Dutch:-)

Sounds like the way to go, more pepper that is!

I am looking forward to using the turbonado. I have recipes that I have used brown sugar instead because I couldn't find it at the market---so Thanks:-)

post #18 of 20
Thread Starter 

Here it is

I was very good, no burning problems. It took 12 hours for a 6.3 pound brisket. I will try the sugar in the raw next time just to see what taste difference there is. Thanks for all the help!
post #19 of 20
Sugar in the Raw is great. And I have not had any issues substituting it for its "refined" cousin. By the way...Where's the 'Cue view? PDT_Armataz_01_37.gif
post #20 of 20
Turbonado is the way to go. I occassionally have a hard time recently finding the plain brown wrapper at Wal-Mart. I think more and more people are getting into it. Just like years ago when sea salt started getting bigger. At first it was easy to find, then a little difficult, now back to easy. But definitely marinade and rub the night before. Also, find a way to plug in a smell of the finished project here and make us all even more hungry.
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