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First Brisket Questions.

post #1 of 20
Thread Starter 
So after a successful first pork butt last weekend I'm thinking of trying my first brisket in the next few days. Couple of questions though. How is Jeffs rub on beef? It's been great on my pork so far just wondering how it works on a brisket. Also, what are your recommendations for a mop/spritz? I've been using an apple cider/bourbon mix that again, has been excellent on my pork. Would this work on beef as well, or should I look around for something else? Thanks everyone for any opinions.

post #2 of 20
I like Jeff's rub on beef. AJ/Bourbon spritz works well on beef also.

Enjoy your smoke!

Take care, have fun, and do good!


post #3 of 20
It's too cold & rainy to be doing anything outside in Olympia :-)
post #4 of 20
I also use Jeff's Rub on briskets and spritz with apple juice and Captain Morgans spiced rum but most alcohol will do. Good luck with your smoke
post #5 of 20
I have used Jeff's rub on just about everything with good results....

I also spray with 100% apple juice, worchestershire, and a dark rum.....
post #6 of 20
Thread Starter 
Whats up fishawn? Nice to see a fellow Olympian on here. Yeah, the weather has just been terrible lately. icon_smile.gif
post #7 of 20
Thread Starter 
Worchestershire sauce huh. Sounds like a great idea. Might have to borrow this one from ya. Thanks for the replies everyone.

post #8 of 20
I use Jeff's rub on brisket all the time. I also soak/marinate it in Italian dressing beforehand. Then, just pure appljuice for spritzing.
post #9 of 20
Thread Starter 
One more question on this everyone. Cap up or cap down? Should I flip it every so often or just leave it alone. I think I'll follow Dutches stickey for the first one. Thanks for all the help.

post #10 of 20
Did my first one a couple of weeks ago cap down and have to say I like it that way.
post #11 of 20
I have always done cap up...but for my son't grad smoke last weekend I did everything cap down and preferred it. Will only do cap down from here on out.
post #12 of 20
Just to make it more confusing, I always do cap down. It's all preference. In all honesty, there is no right way or wrong way. Do it either or, and then tey the opposite next time and see which you like better. I will say as to the fat cap issue, if you like a lot of bark, cap up, if not so much bark, cap down. Then, the guys that flip will have some more information.

Somking is an art more so than a science. Have fun with it and try new things.
post #13 of 20
Looks like an Oly love-fest here on the SMF. I'm in Oly myself and glad to see some locals around here still eat meat.

I'll be keeping my fingers crossed that the rains hold tomorrow. Northwet, like you I'll be doing a brisket, this my second, and will also be following Dutch's sticky. I've got a six pounder and am planning on it taking awhile. My first brisket on the ECB had a great smoke ring but dried out, so I'm gonna mop on a regular basis and keep my fingers crossed.

Dutch's beans and some ABT's will round out the fourth. Good luck on your smoke. Post some q-view.

Happy 4th!
post #14 of 20
Thread Starter 
It is an Oly fest today . to another brother from Oly town. I'll be doing mine on Saturday and I'm hoping the weather holds as well. I'm hoping the foil will be the answer to keeping it juicy. Post up your qview and I'll do the same on Saturday. Happy 4th to everyone and thanks for all the advice.

post #15 of 20
PDT_Armataz_01_37.gif I just finished sampling my first brisket and I can safely say it worked out great. It was rainy at the farm yesterday and I had the brisket in the fridge rubbed with a local guy's rub and wrapped in Saran Wrap for 2 days; so time to do something. I kept the Silver Smoker w/mods at about 200 to 220 deg on both ends for 8 1/2 hrs after the rains the temperature internally only got to 143 deg on the thing. I double foiled it and placed it in a cooler and went home and put it in the oven. No apple juice, spritz, or prayers; just the remote probe and placed it in the oven and set it at 350 deg. Turned out the new oven thermometer said only 300 deg inside the oven. I kept it until it reached 199 deg internal temp. Pulled the probe; tucked the foil together and placed it in the cooler again for a couple of hours then back in the fridge. Got it out this morning and cut it into 3 big hunks and refoiled each. Went to my Favorite Uncle's for supper and supplied a hunk of Brisket for us and WOW was it good. I asked if he was saving some his son and grandson, "Not a chance" he replied. I went to Walmart tonight on the way home and stocked up on 4 briskets, 8 cans of Bush's Grilling Beans and decided Tuesday or so is Smoke Day again. Hope this helps you. Rich
post #16 of 20
Thread Starter 
Sounds good! Thanks for the tips Rich. How are them grilling beans by the way. Havn't tried em yet.

post #17 of 20

Not from Oly but I'm smoking in Poulsbo.

Yea there all you Washingtonions. Great to see all of you here on this forum. I'm doing an all night brisket. Tomorrow about 9:00am I'll be starting 4 slabs of spare ribs. I have all my kids coming over tomorrow for the 4th. I've learned that a covered pattio is the only way to go here in Washington. I refuse to let the rain stop me from smoking my meat. You all have a happy and safe 4th tomorrow.

post #18 of 20
Any self respecting "Coug" should have no problem staying up all night..... for a brisket, a run to the border, or a night in jail......Could'nt resist!.....I forgot they have electricity in Pullman now.. and internet.

Go Huskies!
post #19 of 20
OOOps, not a Coug, Sorry!.........A covered patio or deck is really a "MUST HAVE" in Washington.
post #20 of 20
PDT_Armataz_01_37.gif Guys please note that there are 4 different styles of Bush's Grilling Beans and you should get one of each and decide which you like best. I prefer the Southern and Smokehouse flavors. Sometimes I just open a can and sample. Semper Fi
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