A different brisket

[Chuck_B]

One of my friends loves the brisket I make but really wants me to experiment with something. He wants me to do it with BBQ sauce. I don't mean as a mop. I mean as BBQ sauce from start to finish. Now he said he'll buy the brisket and everything I would need so it's costing me nothing but this is something I'm not the keen on doing. I need some suggestions but here is what I was thinking of doing:

RUB
2 tablespoons granulated sugar
2 tablespoons ground black pepper
2 tablespoons paprika
2 tablespoons chile powder
2 teaspoons onion salt
2 teaspoons garlic salt
(modify depending on the size of the brisket he brings)

Apply the rub. Set on the smoker at 250. Half way through apply the BBQ sauce (sweet baby rays).

Couple things:

1. Should I add brown sugar to the rub?

2. Should I apply the sauce half way through the cook or wait for the last hour or two?

3. When I apply the BBQ sauce should I do it like I'm doing high heat and put the brisket in a pan?

Any suggestions are helpful. As I said, not keen on doing this.

Thanx in advance

Chuck

 

[Al Silverman]

I'm confused here...If he wants BBQ sauce from start to finish, how can you apply it 1/2 way through or 2 hours before finish?

Al

 

[Chuck_B]

That's what he wants me to do (start to finish) but I don't want to. Hence why I am looking for suggestions.

 

[K Kruger]

Were it me I'm not sure I'd bother with a rub at all. Maybe. If I did I would not include any sugar whatsoever.

Personally I find SBR to be too sweet and too overcooked/commercial-tasting but if I had to use it I'd mix it 50-50 with low-salt chicken stock or a blend of chicken and beef stocks. That thins the sauce so that it can be actually used for cooking, either as a very frequent mop then a braising liquid, or a braising liquid alone.

 

[MKEvenson]

Chuck, just curious, why? does your friend want you to cook the brisket with only sauce from start too finish. What does he think it will add to the brisket to do it that way. If he is willing to buy the meat and sauce, why not let him use the smoker and do it himself. Might be a good learning experience for him.

Mark

 

[Ernie D]

I would do the HH method, dilute the sauce like Kevin says, then add it to the foil as a braising liquid. After you take it out of the foil, brush it with the thinned sauce till done. You will definitely need to dilute the sauce. The earlier you start adding sauce, the more you need to dilute.

 

[Chuck_B]

Thanx for the input Kevin. I have not smoked with the SBR before. I like the idea of cutting it so it's 50-50. Would much rather do it as a mop & Braising liquid than just putting it on and letting it go.

MK
He wants to do it start to finish just as an experiment. No other reason. I have showed him how to use the smoker and he has not used it himeself before but more than likely when I get it going we will both be monitoring.

Thanx for the input too Ernie.