1st Brisket Attempt


 
J

Jim Creasy

TVWBB Fan
Kids,

I am expanding my playbook to include beef brisket. Been reading the section on selection and carving and cook times, and getting ready to hit rub recipes. Can I post my plan and see if any of you see issues or have suggestions.

First, mine is select, not choice. So, less marbling... Any adjustments to make there?

Second, smoke wood? Hickory or Mesquite, since this is a Texas style BBQ? I've always used and preferred Hickory but not adverse to Mesquite if you guys think it suits beef better.

Third, I plan on carving and applying a rub after Church, then putting it on to cook over night at about 225 (like I do my Boston Butts). After trimming, I expect weight to be about 8-9 pounds, so this timing should be about right but any issues there? I see lots of posts about how forgiving the Boston Butt is and I do not want to wake up to a ruined piece of beef. Should I be anal about monitoring this one?

Finally, there are plenty of rubs out there, but anyone on here want to chime in with their favorite?

Thanks guys.

JKC
 
When do you want to serve? Will it be for an event with company? I am not one for overnight briskets, they have a narrow done window for tender. Also if it has a thin end it can easily be way over done before the thicker end. Even if done low n slow I like to finish in foil to even the doness out.

If you go with Mesquite be careful as how much you use, it is strong! I think Pecan is the best for beef with Oak 2nd.

Rub, I make all mine for briskets on the brisket with k salt, pepper, garlic, onion, coffee, etc.............. Just lay on what you like till the color is there for you.

I like 275+ cooks for briskets with foiling after the color/bark is where I want it.
 
Jim,since your are cooking today or tonight, you really have your method planned already. I guess I would only suggest that you don't trim too much. I only trim the HARD fat and leave the rest alone. I cook mine fat side down,some don't. I always inject my briskey but you don;t have time for a commercial injection like Butchers or Kosmos. I believe they make a world of difference i moisture.
I would not use mesquite wood. I use hickory, cherry and a little apple. As far as rub, you say you want a Texas style. Salt and black pepper is what they used when I ate in Texas.

Good luck. Cooker till shes done by the probe not by the temp.

Mark
 
Jim I love using mesquite on brisket and go with a simple rub of coarse ground pepper,garlic, onion, and cayenne for a bit of heat. Salt to taste.
 
Sounds good, guys. I am going with salt and pepper and a little cayenne and onion. I think I am going to rub and start now so it is ready tonight and I can keep an eye on it.

Will let you know what happens.

Oh yeah... Hickory.

JKC
 
No PICs. Sorry. But, this went well. Started at about 1145, and pulled it at about 930 PM. Great flavor but I think I'll put more rub on next time.

Anybody have a sauce recipe to recommend? I use NC Vinegar on my pulled pork and looking for something with an A-1, Tiger Sauce style to it.

Thanks for the help guys.

JKC
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Creasy:
No PICs. Sorry. But, this went well. Started at about 1145, and pulled it at about 930 PM. Great flavor but I think I'll put more rub on next time.

Anybody have a sauce recipe to recommend? I use NC Vinegar on my pulled pork and looking for something with an A-1, Tiger Sauce style to it.

Thanks for the help guys.

JKC </div></BLOCKQUOTE>

As far as a finishing sauce, I like to use the au jous and add your own flavor profile. Dredge the slices in the finishing sauce just prior to plating.
 
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