Fathers Day Brisket

Discussion in 'Beef' started by jrsully77, Jun 13, 2007.

  1. After successfully smoking a chicken last weekend my brother-in-law and myself are going to do the All Night Brisket Smoke this Saturday. My question is what type of toppings can you put on Brisket without losing the smoky meat flavor. Let me know what toppings and, if any, condiments are good to use. I’ll post pics of the brisket after it’s done.
     
  2. deer meat

    deer meat Smoking Fanatic OTBS Member

    If you haven't bought jeff's rub and sauce yet you should. The rub is supposed to be great on brisket also. I have yet to do a brisket, but plan on it in a few weeks. I have seen everything from elaborate rubs to simple salt and pepper.
    Just do some snooping around in the forums and you will find the answers. You have found the wright place for help at SMF.

    good luck
     
  3. What I mostly want to know is what to put on it after it is done smoking. I was planning on doing brisket sandwiches. What's good on a brisket sandwich...pickels, onions...etc?
     
  4. billyq

    billyq Smoking Fanatic

    Pickle slices, onion, mustard and 'Q sauce. Thats about all a good brisket needs. You might want to keep a few slices of cheddar cheese nearby. My local joint serves up individual slces of cheese, and it complements their brisket very well. Not to put on the sandwich itself, just to have it to nibble on on the side.
     
  5. ozark rt

    ozark rt Meat Mopper OTBS Member

    My favorite Q sauce and a little cole slaw on shredded brisket works for me.
     
  6. deejaydebi

    deejaydebi Smoking Guru

    Mustard, garlic, onion, canjun spices, paprika .... apple juice
     
  7. chris_harper

    chris_harper Master of the Pit OTBS Member

    i just did 2 briskets this past weekend, and i used jeff's rib rub and sauce on them. i used the sauce served on the side. they were excellent.
     
  8. Hi,

    I'm trying to smoke a chicken, but have never done it before. Can anyone tell me of a good injection or marinade I can use? I'm used to smoking ribs but have never tried poultry.
    Thanks.
     

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