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Final Table Brisket

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    It was the darker one, the one on the left in the pic above. I didn't rotate them while cooking.

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      I use your rub listed here, along with grub rub and salt lick rub on my pork shoulders. I also mix your rub with apple juice, and inject the shoulders with it. I smoke them on my BGE with hickory and apple chips, over mesquite lump coals until they reach about 170. Then I place in a foil pan with apple juice and water, then cover with foil and put in the oven until they reach 190-200. Then I wrap them in a towel and place in the cooler for 1-2 hours. Talk about great pulled pork sandwiches. Thanks for the recipe. Next will be briskest.

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        Cooked 4 racks of ribs and a trimmed brisket point and they turned out great! The brisket was a last second decision, it was 4 lbs. and it cooked on a rack over a tray of
        apple juice for 4 hours, I let it rest and it was tender with a nice smoke ring.

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          What temp and how long to finish in the oven? Why not just leave it in the out for that extra 2 hours or so? And I guess you are leaving a probe in the meat while you cook to take accurate internal temp readings without opening the pit and oven all the time?

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            That pit looks awesome! definitely going to try this rub

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              Sounds delicious! Thanks for sharing your recipe.

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                Great thread

                X2

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                  Having trouble finding the ground savory - any ideas?

                  And on the thyme, calls for dried, is that the little flakes or something? All I can find is the ground powder stuff. And does it matter, maybe the ground stuff will be too strong?

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                    I'm aways looking for a good rub. Nice smoker. I'm about to start on my second smoker build, I like the layout of yours.

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                      I've used this rub for a few years now. You won't be disappointed. It's that good.

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                        Will have to try this, thanks.

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                          I always use this rub and it is awsome. I will be going live with a brisket, bones and sausage tonight after softball practice.

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                            Glad i saw this, thanks

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                              I tried this rub yesterday for the first time. It turned out fantastic and everyone loved it. Thanks for sharing.

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                                Ok, I'm giving this a try with a few minor modifications. I'm using a 5 lb corned beef brisket. I couldn't find the Savory and I only used 1 tbsp of kosher salt (because corned beef is pretty salty already).

                                I rubbed the brisket last night and put it in the fridge. It went on the smoker about 45 mins ago. We'll see how it turns out!

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