Mustard vs EVOO vs Worcheshire UPDATED with Q-View

[austintxeric]

I am planning on doing my first brisket this weekend.  I've been searching and reading online trying to get as many tips as I can before diving in.  What would the differences be in using either Mustard, EVOO, or worcheshire sauce as a base before applying my rub?  I'm planning on using a rub with no sugar and doing the base/rub about 12 hours before putting the brisket in the smoker.  I'm looking to have a nice bark.  Also it seems that a lot of people recommend just leaving the brisket with fat cap down vs up?  Would putting the brisket in an aluminum pan be worthwhile, or does that keep a good bark from forming?

Thanks for all of the help!

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[tyotrain]

The evoo and the mustered will not leave there taste but the Worcestershire sauce  

will leave a trace of its flavor behind. I have used it before on a  chuckie and i loved it.. Give it a try u might like it.

 

[SmokinAl]

I am planning on doing my first brisket this weekend.  I've been searching and reading online trying to get as many tips as I can before diving in.  What would the differences be in using either Mustard, EVOO, or worcheshire sauce as a base before applying my rub? IMHO W. sauce works very well with beef use the thick kind.  I'm planning on using a rub with no sugar and doing the base/rub about 12 hours before putting the brisket in the smoker.  I'm looking to have a nice bark. Good idea.  Also it seems that a lot of people recommend just leaving the brisket with fat cap down vs up? It depends on what kind of smoker you have. They put the fat cap down to protect the meat from temp spikes. I have a WSM & always keep the fat cap up.  Would putting the brisket in an aluminum pan be worthwhile, or does that keep a good bark from forming? If you put it in a pan you will have to keep turning it over to get smoke on all sides. You also will get less bark. I like to put a pan on the rack below the brisket with W. sauce, beef stock, onions, & garlic. The juice from the brisket will drip in the pan & when it's done, defat the juice & use it as au jus.

 

[austintxeric]

Thanks for the tips Al!  I have a MES 40 so not sure if I should try it with the fat cap up or down.  Maybe I'll give it a shot with it up.  

I am planning on doing my first brisket this weekend.  I've been searching and reading online trying to get as many tips as I can before diving in.  What would the differences be in using either Mustard, EVOO, or worcheshire sauce as a base before applying my rub? IMHO W. sauce works very well with beef use the thick kind.  I'm planning on using a rub with no sugar and doing the base/rub about 12 hours before putting the brisket in the smoker.  I'm looking to have a nice bark. Good idea.  Also it seems that a lot of people recommend just leaving the brisket with fat cap down vs up? It depends on what kind of smoker you have. They put the fat cap down to protect the meat from temp spikes. I have a WSM & always keep the fat cap up.  Would putting the brisket in an aluminum pan be worthwhile, or does that keep a good bark from forming? If you put it in a pan you will have to keep turning it over to get smoke on all sides. You also will get less bark. I like to put a pan on the rack below the brisket with W. sauce, beef stock, onions, & garlic. The juice from the brisket will drip in the pan & when it's done, defat the juice & use it as au jus.

 

[Bearcarver]

I am planning on doing my first brisket this weekend.  I've been searching and reading online trying to get as many tips as I can before diving in.  What would the differences be in using either Mustard, EVOO, or worcheshire sauce as a base before applying my rub? IMHO W. sauce works very well with beef use the thick kind.  I'm planning on using a rub with no sugar and doing the base/rub about 12 hours before putting the brisket in the smoker.  I'm looking to have a nice bark. Good idea.  Also it seems that a lot of people recommend just leaving the brisket with fat cap down vs up? It depends on what kind of smoker you have. They put the fat cap down to protect the meat from temp spikes. I have a WSM & always keep the fat cap up.  Would putting the brisket in an aluminum pan be worthwhile, or does that keep a good bark from forming? If you put it in a pan you will have to keep turning it over to get smoke on all sides. You also will get less bark. I like to put a pan on the rack below the brisket with W. sauce, beef stock, onions, & garlic. The juice from the brisket will drip in the pan & when it's done, defat the juice & use it as au jus.

Exactly what Al said---on every question !!!!

I should be able to retire !   

I use Mustard on Pork, and Worcestershire (Thick) for Beef. If I run out of Worcestershire, A1 is good on Beef too.

Mine is an MES 40---Fat Cap up, and I use the second shelf.

Bear

 

[austintxeric]

Thanks Bear.  Do you use the 2nd shelf from the top or the bottom?
 

Exactly what Al said---on every question !!!!

I should be able to retire !   

I use Mustard on Pork, and Worcestershire (Thick) for Beef. If I run out of Worcestershire, A1 is good on Beef too.

Mine is an MES 40---Fat Cap up, and I use the second shelf.

Bear

 

[flash]

Try some Mojo Crillio on that beef. It is really good. I can't think of the last time I used Worcestershire or A-1. Maybe in my Fish Dips.

 

[Bearcarver]

2nd shelf from the top.

For some reason my 2nd shelf is always hotter than the top one, plus some things I wrap in foil are too hard to get in and out on the top shelf.

Bear

 

[austintxeric]

Thanks!  Do you foil yours after reaching a certain internal temp and finish off in foil? 
 

2nd shelf from the top.

For some reason my 2nd shelf is always hotter than the top one, plus some things I wrap in foil are too hard to get in and out on the top shelf.

Bear

 

[Bearcarver]

Thanks!  Do you foil yours after reaching a certain internal temp and finish off in foil? 

Things like Butts, Briskets, Chuckies, etc, I foil around 165˚, and normally finish in that foil.

Ribs I go by the numbers, like:

3-2-1

2-2-1

2 1/2-2 1/2-1

Depends on the ribs & what you're looking for.

This is all just what I do. Some do the same, some do different.

I'm doing two racks of spares tomorrow, and I'm gonna try 2 1/2-2 1/2-1, because I don't quite get fall off the bone with 3-2-1, and I need FOTB tomorrow!

Bear

 

[rp ribking]

I am not an expert, butt I see no advantage in putting on a dry rub the night before (except for less to do in the mornin'). I always put the dry rub on the meat and then fire up the WSM. I get great bark, great smoke taste and great T.B.S.

I do not foil either or finish in the oven, ain't nott'in wong wit' tat'

 

[flash]

I am not an expert, butt I see no advantage in putting on a dry rub the night before (except for less to do in the mornin'). I always put the dry rub on the meat and then fire up the WSM. I get great bark, great smoke taste and great T.B.S.

I do not foil either or finish in the oven, ain't nott'in wong wit' tat'

 I do. Doing the night before really allows the rub to work well into the meat. Adding another coat in the morning before putting the meat on is another good idea. Think of the concept of adding spaghetti sauce to noodles, the night of your dinner and then pulling that left-over spaghetti out the fridge the next day. It is always more flavorful than the first night.

 

[austintxeric]

Well, I am nearly 12 hours in to my first brisket smoke!  I rubbed the brisket about 12 hours before putting it on last night at 11 PM.  It has been almost 12 hours now and sitting at IT of 176.  It was an 11 1/2 lb packer.  I trimmed a small amount of the fat off before using EVOO and my rub. 

After 11 hours:

 

[flash]

Wish my smoker was wide enough to do a full packer

 

[Bearcarver]

Looks real good from my house!

Bear

 

[austintxeric]

Just put on 3 racks of baby backs:

 

[austintxeric]

is it normal when opening the smoker to put more meat in for the IT to drop? My Brisket was sitting at 185 and it dropped down to 178 after opening to put in ribs. I did not remove the probe when I did this. It has risen just to 178 in last hour.

 

[scarbelly]

That happens sometimes. Looks like you have a great smoke going 

 

[austintxeric]

starting to get a little nervous.  The brisket has been on for 17 hours now, but the IT is staying around 178-180.  I moved the probe to another spot, and it also shows 178.  The probe went in pretty easily, but since I have no experience, I don't know if it should go in any easier? 

 

[Bearcarver]

Try some Mojo Crillio on that beef. It is really good. I can't think of the last time I used Worcestershire or A-1. Maybe in my Fish Dips.

LOL---I think the last time I used Mojo Crillio was on my French Fries.  

Bear