When I smoke a brisket, which isn't very often, I use a mixture of Mesquite and Pecan, and throw in some cherry. I like the cherry for the color it adds to meat.
The timing of this question is perfect. I literally just bought my first smoker (the Weber 22.5 Smokey Mountain) and was planning on doing a brisket as well this weekend. I got apple wood but was going to be doing some research this week on technique as I’m a complete noob.
The timing of this question is perfect. I literally just bought my first smoker (the Weber 22.5 Smokey Mountain) and was planning on doing a brisket as well this weekend. I got apple wood but was going to be doing some research this week on technique as I’m a complete noob.
Any advice I’d take with both arms
With Brisket, I'm a KISS kind of guy. I get the brisket the day before and trim it that night. I put salt, pepper, garlic(equal amounts) on the night before and put it in the fridge for 24 hours. Then when it hits the stall, I'm all about the butcher paper. IMO, its the best way to make a brisket, its permeable, yet keeps a lot of the juices in. Creates a nice bark and a tender/juicy brisket.
The timing of this question is perfect. I literally just bought my first smoker (the Weber 22.5 Smokey Mountain) and was planning on doing a brisket as well this weekend. I got apple wood but was going to be doing some research this week on technique as I’m a complete noob.
Any advice I’d take with both arms
I have the WSM 22.5 my advise would be this, 1) get a external temperature gauge for the upper section, do not trust the hood gauge that comes in the hood. It's totally inaccurate.
2) for fuel stick to charcoal. When setting up to burn put a coffee can or a jar in the middle of the lower grate and pour in all the charcoal it can take. Brisket is a long smoke and you are going to need all the charcoal and have to add more later. Take out the can and replace it with 15-20 red hot briquettes, then assemble the smoker. It will take about an hour to come up to temperature 225 so be ready for that. 3)fill the water pan up 1/2 to 3/4) Use the vents to set temperature. I leave the top completely open, the bottom vents start all open then partially close them to set the temp.5) bring the brisket to room temp before setting it in the smoker. Don't add cold meat to the warm smoker.
Good luck !!
for the WSM is a step further than a temperature gauge. Peter in Atlanta (is he still on here?) gave me perfect step by step instructions when I began smoking.
He recommended an IQ120 which is a temperature regulator that has a version for the WSM. At least I think it was him.
It takes the hardest part of smoking on a charcoal smoker (temperature regulation) and de-risks it IMO. the IQ120 is easy to install over one of the bottom vents and it basically turns temp control into set it and forget it (to an extent).
There are newer versions of the IQ 120 and since then I got a Flame Boss 500 because it's wi-fi/app enabled, but the point is having a temperature controller will help a lot especially for beginners.
it also removes the need for another temperature gauge because there is a clip that connects to the temperature regulator that clips right on the grate, so your temperature is a more accurate measure since it is being taken at the same place the meat is being smoked.
anyway, good luck, most of the time the person doing the smoking is their own worst critic. I have been let down before by little things like not a perfect smoke ring, or too smoky or not smoky enough flavor, but people always rave about the food and don't usually notice the little things (or they're too polite to say it if they do).
I will share one story, a few years ago we had a cookout on 4th of July and I made pig candy (basically thick cut bacon with sweet and spicy flavors). At this cookout was one of my wife's friends who is a vegetarian. and she saw the people gobbling up the pig candy and the smell was ridiculously intoxicating and she said "I'm a vegetarian, but I have to try that". She loved it and guess what, she is no longer a vegetarian. Might be my biggest accomplishment (and i climbed Mt. Everest).
And did my first pulled pork. Gonna be fun. Subscribing for tips and recipes
Already did some modifications on it, running it with the fireboard drive 2 and the pit boss can.
For Texas style brisket there's no substitute. I've mixed in some pecan a couple times.
8 of Texas Monthly's top 10 use post oak; 1 mixes in pecan, and 1 mesquite. FWIW.
Interesting. I don't think Traeger has oak, just a mix that uses oak.
I think it's a Texas thing. I recall having to chunk up my own oak back in DC. I never used a Traeger so don't know if that's feasible.
Fanklin's (Texas Monthly #1 for a long while and winner of my '20 -'22 taste tests against 3 of the TM top 10) uses just salt and pepper and a mixture of green and seasoned post oak to flavor the meat.
For Texas style brisket there's no substitute. I've mixed in some pecan a couple times.
8 of Texas Monthly's top 10 use post oak; 1 mixes in pecan, and 1 mesquite. FWIW.
Interesting. I don't think Traeger has oak, just a mix that uses oak.
I think it's a Texas thing. I recall having to chunk up my own oak back in DC. I never used a Traeger so don't know if that's feasible.
Fanklin's (Texas Monthly #1 for a long while and winner of my '20 -'22 taste tests against 3 of the TM top 10) uses just salt and pepper and a mixture of green and seasoned post oak to flavor the meat.
I don't care for Mesquite or Oak as much. Oak is ok, and look, well-prepared BBQ is still just about the best thing you can eat. But if I have a choice, I'd go with a pecan and hickory mix. I know hickory is traditionally more for pork, just my .02.
For Texas style brisket there's no substitute. I've mixed in some pecan a couple times.
8 of Texas Monthly's top 10 use post oak; 1 mixes in pecan, and 1 mesquite. FWIW.
Interesting. I don't think Traeger has oak, just a mix that uses oak.
I think it's a Texas thing. I recall having to chunk up my own oak back in DC. I never used a Traeger so don't know if that's feasible.
Fanklin's (Texas Monthly #1 for a long while and winner of my '20 -'22 taste tests against 3 of the TM top 10) uses just salt and pepper and a mixture of green and seasoned post oak to flavor the meat.
that fat is so important. I also do fat side up and let it render into itself. Makes a huge difference, IMO. I will trim the fat side a little bit, get the shiny stuff off and the really thick fat thats usually on the side.
they do remove what would be more unsavory portions of the meat, and they don't entirely remove the fat. It's trimmed a certain way though and it shows off a certain amount of skill to do it in the most palatable fashion. A judge in one of these competitions would give style and taste points for it
For Texas style brisket there's no substitute. I've mixed in some pecan a couple times.
8 of Texas Monthly's top 10 use post oak; 1 mixes in pecan, and 1 mesquite. FWIW.
Interesting. I don't think Traeger has oak, just a mix that uses oak.
I think it's a Texas thing. I recall having to chunk up my own oak back in DC. I never used a Traeger so don't know if that's feasible.
Fanklin's (Texas Monthly #1 for a long while and winner of my '20 -'22 taste tests against 3 of the TM top 10) uses just salt and pepper and a mixture of green and seasoned post oak to flavor the meat.
Frankin’s claim of only S&P is pure bullshit.
I was invited back to watch them prep and smoke. I can't prove that nothing else was in the shaker but it looked pretty black and white to me.
they do remove what would be more unsavory portions of the meat, and they don't entirely remove the fat. It's trimmed a certain way though and it shows off a certain amount of skill to do it in the most palatable fashion. A judge in one of these competitions would give style and taste points for it
I understand why they do it, they are looking for the balance of aesthetics and taste, but personally, I think they chop off too much of the taste part for aesthetics. Just my opinion, but I certainly understand why they do it and what they are trying to accomplish.
isn't much more than salt (kosher salt) and pepper.
I add a little bit of paprika and tiny bit of garlic powder and onion powder and sometimes some brown sugar. very occasionally I would add some cayenne.
what's amazing is you buy drub rubs from places for $15 or more and it's basically salt, pepper, paprika, garlic powder, maybe some cayenne and occasionally some brown sugar, but basically those spices with a random other one that probably cost less than a $1 and you can easily make one yourself.
I do also use mustard as a binder, but I'm not even sure it does anything.
Also, something I recommend is if you like to add barbecue sauce to brisket or think whoever you are cooking it for will, then make your own. it's so easy and you can adjust it to taste how you like it, but nothing seems more weird to me than spending 12+ hours cooking something and spending a good amount of money on it then serving store bought barbecue sauce with it. I do like some store bought sauces, but the ones I have made I think are every bit as good and easy to make and it gives you something to do while the brisket is smoking.
Add Lawry’s to their salt and pepper rubs along with a binder. Some use mustard, some get exotic and add pickle juice. But it’s hardly ever just salt and pepper.
isn't much more than salt (kosher salt) and pepper.
I add a little bit of paprika and tiny bit of garlic powder and onion powder and sometimes some brown sugar. very occasionally I would add some cayenne.
what's amazing is you buy drub rubs from places for $15 or more and it's basically salt, pepper, paprika, garlic powder, maybe some cayenne and occasionally some brown sugar, but basically those spices with a random other one that probably cost less than a $1 and you can easily make one yourself.
I do also use mustard as a binder, but I'm not even sure it does anything.
Also, something I recommend is if you like to add barbecue sauce to brisket or think whoever you are cooking it for will, then make your own. it's so easy and you can adjust it to taste how you like it, but nothing seems more weird to me than spending 12+ hours cooking something and spending a good amount of money on it then serving store bought barbecue sauce with it. I do like some store bought sauces, but the ones I have made I think are every bit as good and easy to make and it gives you something to do while the brisket is smoking.
when I see the videos of the competition style brisket. I get thats what they are looking for, but they cut so much of the goodies off.
I saw a video recently where the guy didn't trim anything. He said it was the best brisket he's ever had. I'll often separate flat from point and cook them separately, so I do some trimming
on a Traeger, but it died recently, so I've switched to my BGE. I used just apple, and then a Traeger mix. It seemed like too much work to remove all the pellets and switch to something else. But I mostly did ribs and turkey breast and tasso ham, so the apple was ok. I had a bag of wood for the egg, I think oak, but I just bought some apple, post oak and hickory. Mesquite is too strong for me
isn't much more than salt (kosher salt) and pepper.
I add a little bit of paprika and tiny bit of garlic powder and onion powder and sometimes some brown sugar. very occasionally I would add some cayenne.
what's amazing is you buy drub rubs from places for $15 or more and it's basically salt, pepper, paprika, garlic powder, maybe some cayenne and occasionally some brown sugar, but basically those spices with a random other one that probably cost less than a $1 and you can easily make one yourself.
I do also use mustard as a binder, but I'm not even sure it does anything.
Also, something I recommend is if you like to add barbecue sauce to brisket or think whoever you are cooking it for will, then make your own. it's so easy and you can adjust it to taste how you like it, but nothing seems more weird to me than spending 12+ hours cooking something and spending a good amount of money on it then serving store bought barbecue sauce with it. I do like some store bought sauces, but the ones I have made I think are every bit as good and easy to make and it gives you something to do while the brisket is smoking.
Got any good bbq recipes for a noob
for barbecue sauce? I have Aaron Franklin's cook book (Franklin Barbecue: A Meat Smoking Manifesto).
I use that or I just google one that looks easy.
I linked the Aaron Franklin one, because I've done it before and it's really easy. And it's really good, but I have tailored it over the years. Sometimes I add hot sauce, sometimes I add a little more brown sugar, and I've also added some honey to it. link - ( New Window )
isn't much more than salt (kosher salt) and pepper.
I add a little bit of paprika and tiny bit of garlic powder and onion powder and sometimes some brown sugar. very occasionally I would add some cayenne.
what's amazing is you buy drub rubs from places for $15 or more and it's basically salt, pepper, paprika, garlic powder, maybe some cayenne and occasionally some brown sugar, but basically those spices with a random other one that probably cost less than a $1 and you can easily make one yourself.
I do also use mustard as a binder, but I'm not even sure it does anything.
Also, something I recommend is if you like to add barbecue sauce to brisket or think whoever you are cooking it for will, then make your own. it's so easy and you can adjust it to taste how you like it, but nothing seems more weird to me than spending 12+ hours cooking something and spending a good amount of money on it then serving store bought barbecue sauce with it. I do like some store bought sauces, but the ones I have made I think are every bit as good and easy to make and it gives you something to do while the brisket is smoking.
Got any good bbq recipes for a noob
for barbecue sauce? I have Aaron Franklin's cook book (Franklin Barbecue: A Meat Smoking Manifesto).
I use that or I just google one that looks easy.
I linked the Aaron Franklin one, because I've done it before and it's really easy. And it's really good, but I have tailored it over the years. Sometimes I add hot sauce, sometimes I add a little more brown sugar, and I've also added some honey to it. link - ( New Window )
In our annual taste test of Austin 4 premier BBQ spots, Franklins brisket always wins.
While I leave Franklins to the tourists (I'm a Terry Blacks & occasional Mickelthwaits guy), Franklins brisket has always edged out the others (all religiously good). His biggest edge IMO is his sauces -- all amazing with unusual complexity.
I put my seasoning on 24 hours prior and let it sit in the fridge. I take it out about an hour or two before putting it on the smoker.
The first few briskets I did, I did not use mustard, and then I read it may help bind the dry rub and create a better bark so I used it a couple times and i couldn't tell the difference, but since it does no harm I'd probably use it.
It's like many things the "barbecue experts" are split on.
IMO, its necessary if seasoning as you are putting the brisket on the
smoker. For me, I season 24 hours before and its almost like a dry brine and it sticks perfectly fine and creates an amazing bark. I'm making my brisket for saturday afternoon, so I'm putting it on Friday night. I'll trim and season thursday night and put in the fridge.
I can't wait. However, there is a lot of pressure. Every year my softball buddies and I do a "meat night" where everyone makes something. We have about 30 guys coming and everyone wants my brisket(this is the 3rd year). I have a lot to live up to!
pellets for my now defunct Traeger. Can I use those is my BGE, either scattering some or in a metal dish right on the coals? Or would the heat profile not be right for them to smoke properly?
Second.
Any advice I’d take with both arms
I avoid mesquite at all costs - it's overpowering IMO.
And I also don't use a ton of wood.
Fruit woods are a bit light to be able to impart their profile to beef.
Fruit woods are a bit light to be able to impart their profile to beef.
yes, the apple referenced earlier I would use with pork or chicken
8 of Texas Monthly's top 10 use post oak; 1 mixes in pecan, and 1 mesquite. FWIW.
Any advice I’d take with both arms
With Brisket, I'm a KISS kind of guy. I get the brisket the day before and trim it that night. I put salt, pepper, garlic(equal amounts) on the night before and put it in the fridge for 24 hours. Then when it hits the stall, I'm all about the butcher paper. IMO, its the best way to make a brisket, its permeable, yet keeps a lot of the juices in. Creates a nice bark and a tender/juicy brisket.
8 of Texas Monthly's top 10 use post oak; 1 mixes in pecan, and 1 mesquite. FWIW.
Interesting. I don't think Traeger has oak, just a mix that uses oak.
Any advice I’d take with both arms
I have the WSM 22.5 my advise would be this, 1) get a external temperature gauge for the upper section, do not trust the hood gauge that comes in the hood. It's totally inaccurate.
2) for fuel stick to charcoal. When setting up to burn put a coffee can or a jar in the middle of the lower grate and pour in all the charcoal it can take. Brisket is a long smoke and you are going to need all the charcoal and have to add more later. Take out the can and replace it with 15-20 red hot briquettes, then assemble the smoker. It will take about an hour to come up to temperature 225 so be ready for that. 3)fill the water pan up 1/2 to 3/4) Use the vents to set temperature. I leave the top completely open, the bottom vents start all open then partially close them to set the temp.5) bring the brisket to room temp before setting it in the smoker. Don't add cold meat to the warm smoker.
Good luck !!
He recommended an IQ120 which is a temperature regulator that has a version for the WSM. At least I think it was him.
It takes the hardest part of smoking on a charcoal smoker (temperature regulation) and de-risks it IMO. the IQ120 is easy to install over one of the bottom vents and it basically turns temp control into set it and forget it (to an extent).
There are newer versions of the IQ 120 and since then I got a Flame Boss 500 because it's wi-fi/app enabled, but the point is having a temperature controller will help a lot especially for beginners.
it also removes the need for another temperature gauge because there is a clip that connects to the temperature regulator that clips right on the grate, so your temperature is a more accurate measure since it is being taken at the same place the meat is being smoked.
anyway, good luck, most of the time the person doing the smoking is their own worst critic. I have been let down before by little things like not a perfect smoke ring, or too smoky or not smoky enough flavor, but people always rave about the food and don't usually notice the little things (or they're too polite to say it if they do).
I will share one story, a few years ago we had a cookout on 4th of July and I made pig candy (basically thick cut bacon with sweet and spicy flavors). At this cookout was one of my wife's friends who is a vegetarian. and she saw the people gobbling up the pig candy and the smell was ridiculously intoxicating and she said "I'm a vegetarian, but I have to try that". She loved it and guess what, she is no longer a vegetarian. Might be my biggest accomplishment (and i climbed Mt. Everest).
Already did some modifications on it, running it with the fireboard drive 2 and the pit boss can.
Quote:
For Texas style brisket there's no substitute. I've mixed in some pecan a couple times.
8 of Texas Monthly's top 10 use post oak; 1 mixes in pecan, and 1 mesquite. FWIW.
Interesting. I don't think Traeger has oak, just a mix that uses oak.
I think it's a Texas thing. I recall having to chunk up my own oak back in DC. I never used a Traeger so don't know if that's feasible.
Fanklin's (Texas Monthly #1 for a long while and winner of my '20 -'22 taste tests against 3 of the TM top 10) uses just salt and pepper and a mixture of green and seasoned post oak to flavor the meat.
I did it exactly this way this past March (when it was actually warm out) and it came out excellent. The whole process took 12 hours though.
Quote:
In comment 16121308 HBart said:
Quote:
For Texas style brisket there's no substitute. I've mixed in some pecan a couple times.
8 of Texas Monthly's top 10 use post oak; 1 mixes in pecan, and 1 mesquite. FWIW.
Interesting. I don't think Traeger has oak, just a mix that uses oak.
I think it's a Texas thing. I recall having to chunk up my own oak back in DC. I never used a Traeger so don't know if that's feasible.
Fanklin's (Texas Monthly #1 for a long while and winner of my '20 -'22 taste tests against 3 of the TM top 10) uses just salt and pepper and a mixture of green and seasoned post oak to flavor the meat.
I bought post oak right on Amazon.
Has anyone done this before???
I might give it a try this weekend I know it will add time but I got a lot of that
Has anyone done this before???
I might give it a try this weekend I know it will add time but I got a lot of that
You just have more fat to rendor and it becomes a personal taste thing. It’ll still be fine eats.
Quote:
In comment 16121308 HBart said:
Quote:
For Texas style brisket there's no substitute. I've mixed in some pecan a couple times.
8 of Texas Monthly's top 10 use post oak; 1 mixes in pecan, and 1 mesquite. FWIW.
Interesting. I don't think Traeger has oak, just a mix that uses oak.
I think it's a Texas thing. I recall having to chunk up my own oak back in DC. I never used a Traeger so don't know if that's feasible.
Fanklin's (Texas Monthly #1 for a long while and winner of my '20 -'22 taste tests against 3 of the TM top 10) uses just salt and pepper and a mixture of green and seasoned post oak to flavor the meat.
Frankin’s claim of only S&P is pure bullshit.
Has anyone done this before???
I might give it a try this weekend I know it will add time but I got a lot of that
I don't trim the fat. Maybe if I bought one that was excessive I may, but I read the fat renders and that is what helps add flavor.
It's why people look for marbling in steaks.
Quote:
In comment 16121316 Kmed6000 said:
Quote:
In comment 16121308 HBart said:
Quote:
For Texas style brisket there's no substitute. I've mixed in some pecan a couple times.
8 of Texas Monthly's top 10 use post oak; 1 mixes in pecan, and 1 mesquite. FWIW.
Interesting. I don't think Traeger has oak, just a mix that uses oak.
I think it's a Texas thing. I recall having to chunk up my own oak back in DC. I never used a Traeger so don't know if that's feasible.
Fanklin's (Texas Monthly #1 for a long while and winner of my '20 -'22 taste tests against 3 of the TM top 10) uses just salt and pepper and a mixture of green and seasoned post oak to flavor the meat.
Frankin’s claim of only S&P is pure bullshit.
I was invited back to watch them prep and smoke. I can't prove that nothing else was in the shaker but it looked pretty black and white to me.
I understand why they do it, they are looking for the balance of aesthetics and taste, but personally, I think they chop off too much of the taste part for aesthetics. Just my opinion, but I certainly understand why they do it and what they are trying to accomplish.
I add a little bit of paprika and tiny bit of garlic powder and onion powder and sometimes some brown sugar. very occasionally I would add some cayenne.
what's amazing is you buy drub rubs from places for $15 or more and it's basically salt, pepper, paprika, garlic powder, maybe some cayenne and occasionally some brown sugar, but basically those spices with a random other one that probably cost less than a $1 and you can easily make one yourself.
I do also use mustard as a binder, but I'm not even sure it does anything.
Also, something I recommend is if you like to add barbecue sauce to brisket or think whoever you are cooking it for will, then make your own. it's so easy and you can adjust it to taste how you like it, but nothing seems more weird to me than spending 12+ hours cooking something and spending a good amount of money on it then serving store bought barbecue sauce with it. I do like some store bought sauces, but the ones I have made I think are every bit as good and easy to make and it gives you something to do while the brisket is smoking.
I add a little bit of paprika and tiny bit of garlic powder and onion powder and sometimes some brown sugar. very occasionally I would add some cayenne.
what's amazing is you buy drub rubs from places for $15 or more and it's basically salt, pepper, paprika, garlic powder, maybe some cayenne and occasionally some brown sugar, but basically those spices with a random other one that probably cost less than a $1 and you can easily make one yourself.
I do also use mustard as a binder, but I'm not even sure it does anything.
Also, something I recommend is if you like to add barbecue sauce to brisket or think whoever you are cooking it for will, then make your own. it's so easy and you can adjust it to taste how you like it, but nothing seems more weird to me than spending 12+ hours cooking something and spending a good amount of money on it then serving store bought barbecue sauce with it. I do like some store bought sauces, but the ones I have made I think are every bit as good and easy to make and it gives you something to do while the brisket is smoking.
Got any good bbq recipes for a noob
I saw a video recently where the guy didn't trim anything. He said it was the best brisket he's ever had. I'll often separate flat from point and cook them separately, so I do some trimming
Quote:
isn't much more than salt (kosher salt) and pepper.
I add a little bit of paprika and tiny bit of garlic powder and onion powder and sometimes some brown sugar. very occasionally I would add some cayenne.
what's amazing is you buy drub rubs from places for $15 or more and it's basically salt, pepper, paprika, garlic powder, maybe some cayenne and occasionally some brown sugar, but basically those spices with a random other one that probably cost less than a $1 and you can easily make one yourself.
I do also use mustard as a binder, but I'm not even sure it does anything.
Also, something I recommend is if you like to add barbecue sauce to brisket or think whoever you are cooking it for will, then make your own. it's so easy and you can adjust it to taste how you like it, but nothing seems more weird to me than spending 12+ hours cooking something and spending a good amount of money on it then serving store bought barbecue sauce with it. I do like some store bought sauces, but the ones I have made I think are every bit as good and easy to make and it gives you something to do while the brisket is smoking.
Got any good bbq recipes for a noob
for barbecue sauce? I have Aaron Franklin's cook book (Franklin Barbecue: A Meat Smoking Manifesto).
I use that or I just google one that looks easy.
I linked the Aaron Franklin one, because I've done it before and it's really easy. And it's really good, but I have tailored it over the years. Sometimes I add hot sauce, sometimes I add a little more brown sugar, and I've also added some honey to it.
link - ( New Window )
Quote:
In comment 16121871 pjcas18 said:
Quote:
isn't much more than salt (kosher salt) and pepper.
I add a little bit of paprika and tiny bit of garlic powder and onion powder and sometimes some brown sugar. very occasionally I would add some cayenne.
what's amazing is you buy drub rubs from places for $15 or more and it's basically salt, pepper, paprika, garlic powder, maybe some cayenne and occasionally some brown sugar, but basically those spices with a random other one that probably cost less than a $1 and you can easily make one yourself.
I do also use mustard as a binder, but I'm not even sure it does anything.
Also, something I recommend is if you like to add barbecue sauce to brisket or think whoever you are cooking it for will, then make your own. it's so easy and you can adjust it to taste how you like it, but nothing seems more weird to me than spending 12+ hours cooking something and spending a good amount of money on it then serving store bought barbecue sauce with it. I do like some store bought sauces, but the ones I have made I think are every bit as good and easy to make and it gives you something to do while the brisket is smoking.
Got any good bbq recipes for a noob
for barbecue sauce? I have Aaron Franklin's cook book (Franklin Barbecue: A Meat Smoking Manifesto).
I use that or I just google one that looks easy.
I linked the Aaron Franklin one, because I've done it before and it's really easy. And it's really good, but I have tailored it over the years. Sometimes I add hot sauce, sometimes I add a little more brown sugar, and I've also added some honey to it. link - ( New Window )
In our annual taste test of Austin 4 premier BBQ spots, Franklins brisket always wins.
While I leave Franklins to the tourists (I'm a Terry Blacks & occasional Mickelthwaits guy), Franklins brisket has always edged out the others (all religiously good). His biggest edge IMO is his sauces -- all amazing with unusual complexity.
The first few briskets I did, I did not use mustard, and then I read it may help bind the dry rub and create a better bark so I used it a couple times and i couldn't tell the difference, but since it does no harm I'd probably use it.
It's like many things the "barbecue experts" are split on.
I can't wait. However, there is a lot of pressure. Every year my softball buddies and I do a "meat night" where everyone makes something. We have about 30 guys coming and everyone wants my brisket(this is the 3rd year). I have a lot to live up to!
I do the same, put dry rub on for 24 hours in the refrigerator.
I wasn't going to, but all this talk I am probably doing a brisket this weekend.
17 lb brisket
pork tenderloin sliders(smoked pork butt)
tomahawk steaks
burnt end tacos(smoked brisket)
skirt steak
smoked ribs
boiled and grilled ribs
flap meat
no bean chili
lboster tails
smoked crab legs
pork on a stick
picanha
a5 waygu
its going to be insane
17 lb brisket
pork tenderloin sliders(smoked pork butt)
tomahawk steaks
burnt end tacos(smoked brisket)
skirt steak
smoked ribs
boiled and grilled ribs
flap meat
no bean chili
lboster tails
smoked crab legs
pork on a stick
picanha
a5 waygu
its going to be insane
omg, insane is right. If everyone knows how to cook their things right, it should be a helluva feast.
17 lb brisket
pork tenderloin sliders(smoked pork butt)
tomahawk steaks
burnt end tacos(smoked brisket)
skirt steak
smoked ribs
boiled and grilled ribs
flap meat
no bean chili
lboster tails
smoked crab legs
pork on a stick
picanha
a5 waygu
its going to be insane
holy shit.