Saturday's brisket

[cajunsmoker]

Welcome back SoFlaQuer

I just rubbed it real good with Tony Chachere's creole seasoning. It's my favorite way to do a brisket.


Hope you enjoy it Richard

, it has a lot of worchestshire sauce in it so don't overdo it.

 

[soflaquer]

Cajun,

I was curiously interested in the "Brisket Sauce". I'm glad you enjoy it, but it has one ingredient that s a "Red Flag" to any Pit Master........Liquid Smoke!

You want the fruits of your labor to permeate the meat, not an artificial agent.

IMHO, you may want to try using a good rub, then spraying with a "beef" mop (which I can help you with) after the 1st 3 - 4 hrs.

Jeff

 

[da pigman]

Looks good I'm Jealous...................

 

[cajunsmoker]

I have used lots of different rubs and lots of different mops thru the years, some were very good, some not so good. I do not start mopping for about 4 hours and by then the smoke flavor is already in my meat. On this particular brisket the temp was at 132* internal when I started to mop. As far as the Brisket Sauce goes, I cant taste the liquid smoke, it is overpowered by the worchestshire and the real smoke. I am not advocating everyone use it, but if I like the taste of something I use it.

 

[soflaquer]

Cajun,

If you've read any of my post's throughout the years, you know that my main credo is, "Whatever Works For You!".

There are strict basics to smoking meat properly (which you've done) - however rubs, mops, etc. are very much open to taste. I know a long time Pit Master that strickly uses nothing but salt and pepper. Hey, it's not how I do it, but he prefers the success he has with it. If you are satisfied with the results.....that's all that matters. I just wanted to offer my $0.02.

Jeff

 

[Dutch]

Jeff!!! Glad to see you emerge from the Everglades!!

 

[soflaquer]

Thanks, Earl.

There's been alot of stuff going on since my Father's death.

Jeff

 

[msmith]

Glad to see you back Jeff.