ArgyleBill
Newbie
- Jul 30, 2023
- 9
- 9
Got a Point Butt Brisket from Kroger yesterday to smoke for today’s dinner. Started off yesterday around 1:30pm getting the meat ready. Since the Point Butt Brisket had little fat on it, decided not to trim any of it. Got the Saran Wrap placed onto counter top and started putting the rub all over it. Now this rub has only 3 spices, each has the same amount added to the blender. I usually blend about ½ cup each at one time. Blending quickly as to NOT TURN INTO A FLOUR CONSISTENT. Don’t want gravy on my brisket, nope, no way….
Take the combined spices out from blender and pour into a jar. Now for the GOOODD part, Just start sprinkling the rub all over the meat, all 6 sides. Don’t put so much rub on the meat as if it’s wearing a new winter coat, just above the sparingly level is what I used. Still can see a lot of the meat showing through the rub.
Now for those out there who have never tried this next part of the rub, you’ll in for treat of Flavoring, Delicious and great taste of your life. I did this on the spur of the moment as an experiment and did not inform the guest at diner as to what I had until after hearing their remarks. Here it is: I use Blackberry Jam, seedless or seed, by taking about a heaping teaspoon of the Blackberry Jam and rubbing it all over one side of the meat. Then flip the over and repeat for this side. Wash hands afterwards for sure, sticky fingers and palms!!
NOTE: I was through grilling at 11:30am this morning. Then after 3 hours or so , sliced into the meat…...
Procedures I Used:
Apply the rub with or without the blackberry jam. Going to try other jams next, maybe apricot sounds great..
Marinated the meat for 26 hours
Removed the Brisket from the fridge and brought back to the grill.
Unwrap it from the Saran Wrap and place in a baking pan and placed on the grill plate, meat is NOT WRAPPED.
Closed Lid, turned on the Pit Boss Pellet Grill
Set it for “SMOKE”
Wait anywhere from 2 to 4 hours, came back and reset temperature to 225°F degrees.
Removed probe and NOW DOUBLE WRAP THE THE BRISKET. And insert probe back halfway into the thickest part of the meat.
Closed the Lid.
When temp from the meat probe indicates between 195°F & 200°F degrees
Open Lid and remove probe,
NOW STICK PROBE BACK INTO MEAT, If IS SLIDES INTO MEAT WITHOUT PUSHING HARD, THE MEAT IS PROPERLY DONE.
Removed probe
Turn OFF the grill,
Then using insulating gloves, take the baking pan with meat into kitchen and place on the counter.
ver and let it “SIT FOR 3 HOURS, AND NO PEEKING.”
Afterwards, Slice and enjoy.
Take the combined spices out from blender and pour into a jar. Now for the GOOODD part, Just start sprinkling the rub all over the meat, all 6 sides. Don’t put so much rub on the meat as if it’s wearing a new winter coat, just above the sparingly level is what I used. Still can see a lot of the meat showing through the rub.
Now for those out there who have never tried this next part of the rub, you’ll in for treat of Flavoring, Delicious and great taste of your life. I did this on the spur of the moment as an experiment and did not inform the guest at diner as to what I had until after hearing their remarks. Here it is: I use Blackberry Jam, seedless or seed, by taking about a heaping teaspoon of the Blackberry Jam and rubbing it all over one side of the meat. Then flip the over and repeat for this side. Wash hands afterwards for sure, sticky fingers and palms!!
NOTE: I was through grilling at 11:30am this morning. Then after 3 hours or so , sliced into the meat…...
Procedures I Used:
Apply the rub with or without the blackberry jam. Going to try other jams next, maybe apricot sounds great..
Marinated the meat for 26 hours
Removed the Brisket from the fridge and brought back to the grill.
Unwrap it from the Saran Wrap and place in a baking pan and placed on the grill plate, meat is NOT WRAPPED.
Closed Lid, turned on the Pit Boss Pellet Grill
Set it for “SMOKE”
Wait anywhere from 2 to 4 hours, came back and reset temperature to 225°F degrees.
Removed probe and NOW DOUBLE WRAP THE THE BRISKET. And insert probe back halfway into the thickest part of the meat.
Closed the Lid.
When temp from the meat probe indicates between 195°F & 200°F degrees
Open Lid and remove probe,
NOW STICK PROBE BACK INTO MEAT, If IS SLIDES INTO MEAT WITHOUT PUSHING HARD, THE MEAT IS PROPERLY DONE.
Removed probe
Turn OFF the grill,
Then using insulating gloves, take the baking pan with meat into kitchen and place on the counter.
ver and let it “SIT FOR 3 HOURS, AND NO PEEKING.”
Afterwards, Slice and enjoy.
