Help me impress a girl with my first brisket.

Discussion in 'Grilling Beef' started by bignick1984, Jun 8, 2016.

  1. bignick1984

    bignick1984 Fire Starter

    I will be doing my very first Brisket tomorrow or Friday, I need some much needed advice please.  I have a green mountain pellet smoker. I will be using the Texas Blend pellets.

    most briskets I can find are between 10LB to 15LB, how much fat should I cut off? I understand it needs a 1/4th fat cap. I do plan on cooking it fat side down to protect the meat from the heat, I think of it as a space shuttle tile protecting the aircraft.

    I need help with the rub/spices.. the spices I have are commercial type and not sure which would be the best.

    "OBIE-CUE'S BIG BULL'S TEXAS BRISKET RUB"

    "HOLY COW MEAT CHRUCH"

    "RUFUS TEAGUE SPICY MEAT RUB"

    "MONTREAL STEAK SEASONING"

    what type of rubs/seasonings do you recommend or do you have a better rub that would be mouth watering good.

    I've read a lot of different threads on this site trying to find the best one I can. any advice would be welcome, cooking temp, wrap or not to wrap, rubs, mops, temp to take meat to,
     
  2. bignick1984

    bignick1984 Fire Starter

    Hey Danny, thanks for the reply. The link has some good tips and advice. I think my biggest worries now are the seasoning.
     
  3. eatmypork

    eatmypork Smoke Blower

    I like my brisket to speak for itself. I use salt, pepper, and crutch it. When it hits 190 pull wrap with butcher paper and towels over the top, set in a cooler to steam for 2 hours. The first few times I let it steam to long and it just fell apart. Then dialed it in and now won't do brisket any other way.
     
  4. hardcookin

    hardcookin Master of the Pit

    Pretty ballsy smoke...considering it is your first brisket.
    You must like this girl a lot if your cooking brisket for her. :biggrin:
    For seasoning I use coarse ground pepper and coarse kosher salt.

    Good luck with your Brisket cook. Thumbs Up
     

Share This Page