The Official Brisket Thread

[Green Monstah]

Hey, I likes me some sweet meats.

It was tasty. I've got some vacuum packed leftovers if you want to give it a go.

I'll use brown sugar when I make burnt ends.

[Bo Diddley]

The best rub for a brisket is a simple 50/50 mix of kosher salt and coarse ground black pepper. Maybe some dried garlic. See recommendations by Aaron Franklin and all the other world-class brisket experts. I don't recall ever seeing sugar in a commercial brisket rub. That Montreal Steak seasoning that was mentioned does not have sugar. Beef tastes best with savory spices.

Pork, of course, is an entirely different story.

This is what I do almost exclusively. But I'll continue to experiment with the promise of trigger warnings should that include beef and sugars.

[Jeff Lebowski]

This is what I do almost exclusively. But I'll continue to experiment with the promise of trigger warnings should that include beef and sugars.

I don't care what you try. Just yanking your chain.

[Bo Diddley]

I don't care what you try. Just yanking your chain.

Yes, all good fun. But now I want to see how I can test the limits of sweet briskets. In truth, the sweetness was very subtle on the one I cooked yesterday.

[mtnbiker]

The best rub for a brisket is a simple 50/50 mix of kosher salt and coarse ground black pepper.

I've tried that, and, call me heathen, don't like it as much. We still prefer the flavor we get with Spade L Ranch beef rub.

Yes, all good fun. But now I want to see how I can test the limits of sweet briskets. In truth, the sweetness was very subtle on the one I cooked yesterday.

If you want to play the subtle flavors game, just change up what pellets/wood you use. It's interesting what a difference that can make.

[Jeff Lebowski]

I've tried that, and, call me heathen, don't like it as much. We still prefer the flavor we get with Spade L Ranch beef rub.

Heathen.

[old_gregg]

just pulled after holding in the oven at 160* ish for 17 hours (after pulling from the smoker at 195*). results look promising!

[Bo Diddley]

If you want to play the subtle flavors game, just change up what pellets/wood you use. It's interesting what a difference that can make.

I've heard this. I have a friend who says he's been using pellets that infuse alcohol flavors into the meat.

[Jeff Lebowski]

Great video here from the brisket master, Aaron Franklin. Nice discussion of trimming and application of rub. After watching this I abandoned the commercial brisket rubs and started using the salt/pepper approach and never looked back. The majority of your flavor comes from the beef and smoke.

[mtnbiker]

Great video here from the brisket master, Aaron Franklin. Nice discussion of trimming and application of rub. After watching this I abandoned the commercial brisket rubs and started using the salt/pepper approach and never looked back. The majority of your flavor comes from the beef and smoke.

You can't convert me. I've watched the Franklin videos and follow a lot of what he says, but we still like the commercial rub better.

[old_gregg]

just pulled after holding in the oven at 160* ish for 17 hours (after pulling from the smoker at 195*). results look promising!

sweet baby jesus that was good. we fed 10 adults and had a bunch left over. probably a little overcooked for a competition, but damn it was moist and delicious. anything other than the s&p would have gotten in the way of the flavor, imo.

[Jeff Lebowski]

sweet baby jesus that was good. we fed 10 adults and had a bunch left over. probably a little overcooked for a competition, but damn it was moist and delicious. anything other than the s&p would have gotten in the way of the flavor, imo.

Bravo!

Take some pics next time.

[Jeff Lebowski]

You can't convert me. I've watched the Franklin videos and follow a lot of what he says, but we still like the commercial rub better.

Lol. I don't care what you use. You seem awfully defensive sometimes.

[clackamascoug]

I don't get these meat wars.

Can't we all just get along?

[All-American]

just pulled after holding in the oven at 160* ish for 17 hours (after pulling from the smoker at 195*). results look promising!

pics or it didn't happen