Brisket

[vabbq]

OK, ready for my first WSM brisket in the morning. Have everything but the rub I was hoping for in the mail today. Went down to the nearest store and all I could come up with is Stubb's Beef Marinade and Emeril's Rib Rub. Anyone know if either of these is worth using. If not, anyone have a rub recipe that will not have me running all over town in the morning ?

[grillmaster]

vabbq

Here's a basic rub recipe i got from my father i don't have amounts sorry bout that but here it goes.
paprika
garlic powder
celery salt
coarse salt
brown sugar
cumin
chili powder
granulated sugar
oregano
cayenne pepper
black pepper

also here's one i use on pulled pork which i have used on brisket also
2/3 cp brown sugar
2/3 cp granulated sugar
1/4 cp smoked salt
1/4 cp seasoned salt
2 tb fresh ground pepper
1 tsp ground ginger
1/2 tsp ground allspice
1/2 tsp cayenne pepper
1/4 cp onion powder
1/4 cp garlic powder

feel free to adjust as you see fit to suit you tastes of course good luck with the brisket Q brutha.

[bigwheel]

Well color me as dumb enough to buy some Emerils Rib Rub. I still got the whole jar minus one taste. Nastiest flavor I ever had in my mouf..nearly:) I aint tried none of Stubbs but I suspect it be purty good stuff. I personally likes his sauce great...and I have heard of a few prizes won with his chicken marinate. Now for a decent no hassle brisket rub..a good brand of Fajita Seasoning is usually very tasty on brisket...as is Montreal Steak Seasoning...(Montreal steak is a little too chunky so it needs to be whittled down in the spice grinder)..now a 50/50 mix twixt the two is the cat's meow in my book. McCormick brand for example.

bigwheel

[Larry Wolfe]

The Stubbs products are very good. The rub needs a bit of sugar added to it, otherwise is great. The beef marinade is more of a spicy soy sauce base marinade that is great on steaks and short ribs, not sure about on briskets. I've never tried the Emerils rub, but I am sure it would work. Just taste what ya got, if you feel it's missing something tweak it to suite your taste! Good luck!

[vabbq]

Hey Grillmaster - I have all off your Dad's spices in my kitchen except for one or two ingredients and that sounds pretty good to me. I will see what I can do with that. Just got some fresh spices in from Penzeys today. Thanks for the inspiration. I would hate to mess up a good brisket with a crappy spice blend. Will roll out of bed in the morning and fire up the smoker and a bloody mary.

[grillmaster]

Vabbq
Good deal i have never tried any of the stuff you bought so i can't comment on them. But I like both of the rubs that i posted so smoke away.

[vabbq]

Made an awesome rub with all those ingredients except the celery salt and I added some ground chipotle and ancho chili peppers. Brisket has been on for a couple beers now and is smelling pretty good. :D

[Fire-it-Up]

Made an awesome rub with all those ingredients except the celery salt and I added some ground chipotle and ancho chili peppers. Brisket has been on for a couple beers now and is smelling pretty good. :D


Let us know how it turns out. Good luck.

[vabbq]

It's 60 degrees outside, pit not budging from 220, beer is ice cold, and brisket is 165 all wrapped up and swimming in juices. I'm not sure how much more of this I can take. 8)

[Fire-it-Up]

It's 60 degrees outside, pit not budging from 220, beer is ice cold, and brisket is 165 all wrapped up and swimming in juices. I'm not sure how much more of this I can take. 8)


Sounds like you have it made!!!

[vabbq]

Brisket won't give up that last 10 degrees. It's been holding steady at 180 for well over an hour. This lack of cooperation has driven me to happy hour.

Think I should pull it off and let it rest or leave it on the pit ?

[Ed Embry]

I'd leave it going. Bump up the cooker temp if you need to. Just my .02 :)

[oompappy]

You're at the plateau, the temp sould start to rise shortly. It isn't ready to rest yet!

[Zeeman]

Leave it, bump up temp to 225, I choked and pulled mine yesterday at 155 for 3 hours, then foiled, I guessed the rest of the way.....big mistake.
Something to do with "platuea".
Zee

[Big Rob]

Welcome Oompappy.

Plat Tow? :shock:

[Mic]

You're at the plateau, the temp sould start to rise shortly. It isn't ready to rest yet!

Welcome, oompappy! Ain't done the brisket thing yet. So this "plateau" is a normal occurance for the brisket? Temp settles for a while and then starts to rise? What then? :?

Mic

[vabbq]

Alright, I will leave her on. I am at 10 hours now on a 5.25 lb flat at an average of about 215 degrees. That seem too long ?

[Fire-it-Up]

Welcome, oompappy!

As for the brisket.......let it ride.......Hang in there......not much longer now.

[TAR RIVER RAT]

Welcome oompappy :!:

The temps will hold several hours sometime on brisket and pork butt. Let it ride and all at once they will start to move on up. This is normal.
Tar

[Woodman]

oompappy! Hey which waterfall is that? Letchworth? Or is that in the Finger lakes region like Buttermilk or that one that starts with a "T"? You guys have so many great state parks over there it ain't funny! You in Ithaca by chance? Spent a night at a great bar up near the Cornell campus there last spring. I think they had about 6,000 draft beers! I drank 3,000 of em! If you are in Ithaca, are you smokin on a Klose? Woodman

[vabbq]

It's dinner time in Virginia and my brisket won't budge off 180. It's been 3 hours.

[Woodman]

Is it foiled?

[vabbq]

Foiled at 160 mid-afternoon. Cruised right along, hit 180 3 hours ago, the nothing.

[vabbq]

They are going to find me dead of starvation with my brisket at 182.

[Ed Embry]

You're almost there. Put the WSM on Maxine :)

[vabbq]

Are you serious, I have a guru going and can cranck it up, but I don't want to ruin a day's work.

[Ed Embry]

If you get it around 300, it won't take long for a foiled brisket to come up 10 or 15 degrees.

[Woodman]

"I need more power Cap'n"!!!!!

[vabbq]

I can do it but you are not going to dry out my brisket are you ?

[Ed Embry]

No, but after it gets to temp, let it rest for at least 15 minutes before slicing if possible.

[vabbq]

Guru is kicking *** up to 275 as we speak.

[Ed Embry]

Guru is kicking *** up to 275 as we speak.

:D :D :D :D

[jshively]

My good brisket story from this weekend. Make sure you put the thermometer in the deepest part. I did not realize where I put it at when I first put it in. Pulled it off at like 120 and foiled. Yeah did not turn out at all. Oh well win some lose some.

[Fire-it-Up]

Guru is kicking *** up to 275 as we speak.



vabbq,

So......How did things turn out?? Ever get it off the 180.