Rub Question ?

[Cliff H.]

I smoked a great tasting brisket last night with Brisket Blend. The flavor was very good.

I used an overly generous amount of rub. After it came out of the foil I found myself removing some of the rub while I was removing the fat because it was just to heavy and soft for my liking. The flavor was not affected and the brisket was the best that I have done thus far.

I smoked a 12lb untrimmed brisket fat side down on a wsm with temps holding between 240-260. I then foiled at 170. Pulled at 200. Rested in a cooler for 4 hours.

Do you guys get similar results ?

Am I doing something different ?

[Papa Tom]

Everybody has their own opinion and method. I like to trim the fat to 1/4 inch before rubbing. This leaves enough fat to hold moisture but won't render to fill your grease bucket.
Folks will argue the fat side down but on a WSM that just might be best.
The key I read was "the best I have done yet" sounds like ya done good to me.

[david brace]

Send some to me up here and I'll test it in my Noo Yawk Laboratory...:D ...and then I'l send you a Certification of something...

...hurry yup...I'm hungry...

DB

[Goat]

A brisket is a thick piece of meat. I use a lot of seasoning, but sounds like you are finding out what you like best. That is what counts.:)

[Cliff H.]

I guess the question is mostly directed at the foil or no foil argument. There is a lot of sugar in TXBBQ Rub. This is not an issue when smoking butts because I don't foil them..

I will have to remember to ease up when smoking brisket and maybe that will help.

Thanks for the replies all.

Goat, float the Frio once for me, OK.

[TexLaw]

Cliff, do whatever works for you. I also foil at 170, and I like the results.


TL