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Can anyone give me some good inkectio advice for brisket

post #1 of 12
Thread Starter 

and a good rub

post #2 of 12

I haven't tried injecting one yet, but here's the marinade and rub I use: http://www.smokingmeatforums.com/wiki/brisket-marinade-and-rub

post #3 of 12
Thread Starter 

thanks a lot i will give that a try man

post #4 of 12
Thread Starter 

and do you use a fruit wood or hickory, and what temp

post #5 of 12

I like oak and hickory and keep the temp around 250°

post #6 of 12

Hickory is my all around favorite wood and the heat in the 225-250 range. Keep it steady and just let it go until around 195 on the internal temp.

post #7 of 12

I personally like apple and cherry woods but thats me too. Now for your smoker I keep mine between 230° an 250° and take it to 195° for slicing and 205° for pulling. I like mine sliced. Now for a rub I like a mixture of Old Bay and brown sugar but then thats what I like for now and it could change tomorrow who knows. But then you can get Jeff's rub it's really good too and I just haven't used it in a little while.

post #8 of 12
Thread Starter 

thanks for the insight guys

post #9 of 12

I've injected with a mixture of apple juice and beef broth and been happy with it.  I've also added a little rub into the injection.  I've been going to buy some of the stuff from butcherbbq but havent' done it yet.

 

http://www.butcherbbq.com/

post #10 of 12
Quote:
Originally Posted by UGABOZ View Post

and do you use a fruit wood or hickory, and what temp


I use mesquite with brisket.  I smoke it at 250* for 3 hours then foil it until it reaches slicing temp (195*), then wrap it in a towel and cooler it for a couple of hours.  YUMMY!

post #11 of 12

I like to keep my rub for brisket very simple, so I don't cover up the flavor of the meat. I use salt, pepper, paprika, garlic powder, onion powder, and dry mustard. I like to put my rub on about 6-8 hrs. ahead of smoke time. On my WSM I like to use mostly hickory, with 2 pieces of mesquite tossed in as well, and I run it at 220°-250°.

post #12 of 12

On the inject I use 2 cups of beef broth with a packet of au-ju sauce. If you can find the au-ju in a liquid form then 1 cup beef broth to 1 cup au-ju. Also you can fry some bacon and pour a little of the grease in there. Works for me. Rick

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