Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. vaffanculo403

    First brisket about to go in the smoker...

    Here's what I decided to go with... 1/4 cup cumin 1/2 cup of pepper 1/2 cup of koser salt 1/2 cup of granulated garlic 1/2 cup of onion powder 1/2 cup of paparika 1/2 cup of chili powder 1 cup of brown sugar I rubbed some Lea & Perrins on the meat before I added the rub to help everything...
  2. vaffanculo403

    Thinking about doing my first Brisket...Need recipies...

    I'm really looking for a starting point. As I said I've never done this and I realize this is all about trial and error and what works best for us individually but I just need a place to start lol Sent from my SCH-I535 using Tapatalk 2
  3. vaffanculo403

    Thinking about doing my first Brisket...Need recipies...

    Sent from my SCH-I535 using Tapatalk 2 What temp do you cook too? Any one else have any other recommendations?
  4. vaffanculo403

    Thinking about doing my first Brisket...Need recipies...

    Oh and yes I do have plenty of rub left over for next time. I could have gotten away with cutting everything in half but I just stuck it in a mason jar for next time... Sent from my SCH-I535 using Tapatalk 2
  5. vaffanculo403

    Thinking about doing my first Brisket...Need recipies...

    Anyway, this is what I decided to go with... 1/4 cup cumin 1/2 cup of pepper 1/2 cup of koser salt 1/2 cup of granulated garlic 1/2 cup of onion powder 1/2 cup of paparika 1/2 cup of chili powder 1 cup of brown sugar As I said previously I'm planning to cook until it hits 190° internally...
  6. vaffanculo403

    Thinking about doing my first Brisket...Need recipies...

    I understand it's about internal temperature. I'm planning on cooking until it hits 190° internal temperature. However, I'm asking what do you try to get your smoker at to cook the brisket until it reaches that temperature? 220°? 250°? Sent from my SCH-I535 using Tapatalk 2
  7. vaffanculo403

    Thinking about doing my first Brisket...Need recipies...

    And what do you guys recommend for temperature inside the smoker?  I got a 5 pound brisket.  I know I've read that it should take about an hour or so per pound but I've heard varying opinions on temperature...  
  8. vaffanculo403

    Thinking about doing my first Brisket...Need recipies...

    Hello, I've honestly only ever had brisket a few times so I'm open to suggestions.  My personal opinion on the bark is that it's almost like all the ingredients of the rub are concentrated there and gives it extra flavor.  Once again I'm new to all this and I could be way off base,  I know on...
  9. vaffanculo403

    Best Brisket Ever

    Do you know what rub you used or how you made the rub?
  10. vaffanculo403

    Thinking about doing my first Brisket...Need recipies...

    Sent from my SCH-I535 using Tapatalk 2 Are they any rubs that you recommend?
  11. vaffanculo403

    Thinking about doing my first Brisket...Need recipies...

    Well SPOG give it a nice bark too? Sent from my SCH-I535 using Tapatalk 2
  12. vaffanculo403

    Thinking about doing my first Brisket...Need recipies...

    Hello everyone! I believe this is my first post on the forums and I'm looking to do my first brisket for the 4th.  I have a little Masterbuilt electric smoker (the one the looks like a mini fridge with a window).  I'd like something with a nice bark on it and probably not to spicy.  Thanks in...
View older results
Great deal on LEM Grinders!
Top Bottom
Back
Clicky