The Official Brisket Thread

[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.

[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.

[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.

[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.

[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!

[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.

[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.

[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.

[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]

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.

[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.

[Jeff Lebowski]

these things are the truth. just threw on a 16lb prime from costco ($55?!). s&p and yellow mustard to bind. rack inside the steamer pan.

Olive oil works as a binder. However, I find the meat is generally moist enough that you don't really need a binder.

[old_gregg]

Full size. If you happen to have a Sams Club membership, they sell them there (along with a ton of other great catering supplies). Some Costcos carry them as well.

these things are the truth. just threw on a 16lb prime from costco ($55?!). s&p and yellow mustard to bind. rack inside the steamer pan.

[Jeff Lebowski]

Wow. Some googling has shown me this is a whole new battle front I never knew existed. Very strong opinions on adding sugar to brisket rubs.

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.

[Now who’s the dean?]

No. You are confusing cows with pigs.

Wow. Some googling has shown me this is a whole new battle front I never knew existed. Very strong opinions on adding sugar to brisket rubs.