BRISKET FLAT RUBDOWN OVERNIGHT???

[Hawging It]

Greetings fellow smokers. I am a hawg meat kinda guy and have only smoked a few briskets over the years. I have a really good looking 7.4 POUND flat that I am going to smoke Friday. Going to use 3 rubs. I have never applied rubs on brisket and left in the refrigerator overnight. I usually rub them down and throw on the stick burner. What do y'all think? OK or NO go.

 

[indaswamp]

IMO, applying the salt early will in effect brine the meat allowing the salt to penetrate deep within the meat. This will aid in moisture retention and flavor.
3 rubs? Not necessary IMO. Brisket needs only salt and pepper...with a little garlic and onion powder optional. let the smoke and the meat shine once that collagen breaks down like butta!

 

[indaswamp]

BTW, Aaron Franklin applies the salt and pepper the day before....

 

[normanaj]

Its the only way I do it now.SMOG and not much more most of the time.

This will be my Daytona 500 main course this Sunday.

GO CHASE!

 

[indaswamp]

SMOG? What is SMOG? I know what SPOG is....

 

[Preacher Man]

SMOG - It's the perfect seasoning for a Daytona 500 meal!

 

[Hawging It]

Thanks everyone

 

[Hawging It]

Its the only way I do it now.SMOG and not much more most of the time.

This will be my Daytona 500 main course this Sunday.

GO CHASE!

2 car!!!!

 

[zwiller]

BTW, Aaron Franklin applies the salt and pepper the day before....

I trust ya but that's not in his book. What also is not in his book is the fact he rests 12+ hrs...

I don't care if traditional or not but brisket needs garlic.https://www.smokingmeatforums.com/threads/multi-quote

 

[Hawging It]

Gonna do the 3 rub method. The flat will have plenty of salt and pepper and the surprise ingredient???

 

[Hawging It]

As y'all can see from the picture, I paid bout $6.50 per pound. This is a quality meat place. Flat looks good to me. What are you guys paying per pound around the country for quality brisket flat. Just curious.

 

[indaswamp]

I trust ya but that's not in his book. What also is not in his book is the fact he rests 12+ hrs...

I don't care if traditional or not but brisket needs garlic.

Youtube videos....He states it while prepping a brisket the day before.

 

[Hawging It]

Youtube videos....He states it while prepping a brisket the day before.

What's a sack of mud bugs going for over your way?

 

[indaswamp]

What's a sack of mud bugs going for over your way?

$5/lb....

 

[bregent]

What are you guys paying per pound around the country for quality brisket flat.

I never see flats except for ultra trimmed ones at the supermarket, which are not really suitable for smoking - they go for around $6-7 for Choice.

I usually get USDA Prime packers from Costco for $3, and Choice for a little less.

 

[indaswamp]

I never see flats except for ultra trimmed ones at the supermarket, which are not really suitable for smoking - they go for around $6-7 for Choice.

I usually get USDA Prime packers from Costco for $3, and Choice for a little less.

That's a great price for Prime Brisket!

 

[hardcookin]

I usually just trim and put rub on the brisket in the morning while I am getting my smoker up to temp.

 

[Hawging It]

$5/lb....

10-4 thanks

 

[Hawging It]

I never see flats except for ultra trimmed ones at the supermarket, which are not really suitable for smoking - they go for around $6-7 for Choice.

I usually get USDA Prime packers from Costco for $3, and Choice for a little less.

Thanks.