Smoking my first beef brisket tomorrow. Does anyone have .any advice on rub recipes to use ? Do I use a Worcestershire base with rosemary ,thyme ,garlic and etc .. as you do with prime rib or will it also go good with a bbq type ?
Yes and Yes. I just did a packer last week that was salt and pepper with some onion powder and injected. Side by side with a typical pork butt, the brisket won hands down only had about a pound left, there were about 20 people 1/3 adults to kids.
Me, I am plain and simple, salt & cracked black, maybe a bit of onion/garlic. Don't be afraid of the cracked black on a brisket either. I like my beef to taste like beef. I am most definitely a minimalist.
My last brisket I tried injecting broth and I loved it. I couldn't believe that I would but it was way more juicy than normal. Yes it could have just been that packer but it was an excellent juicy brisket.
Good luck, but I am sure he'll love it.
I have done some research and like everyone has said keep it simple. I didnt know if i should use my own rub with brown sugar base . I guess thats only good with pork . So no injection unless its beef base. ? I heard a mopping was good after a few hours, applying every 30-45 mins . At 165 i double wrap in foil , is this correct ?
Thanks . Still getting the lingo down lol