Brisket flats - Tex-Mex Rub?


 
Ron G.

Ron G.

TVWBB Wizard
Decided to take my first stab at Brisket this weekend.

Picked-up two nicely trimmed flats, around 6 lbs each. Butcher told me that they were ordering full packers, but when I arrived, this is what they had.

Q1. RUB(s)?
Seeing how I have two of them, I'm thinking about doing one on the mild side. But with the other one, I'm thinking a sugarless rub with some cumin and the kind of heat that starts out low, and "creeps-up on you" while you're enjoying it. Maybe with a Tex-Mex blend of peppers.

Any thoughts? (I searched the "beef recipes", and "rubs & sauces" section - but none of what I saw registered on my hankering radar.)

Q2. COOKING METHOD FOR FLATS?
Seeing how they're pretty well trimmed, I figure that I'll smoke 'em low & slow, with some bacon strips draped over the top, until about 170 or so, and then foil them (maybe finish in the oven, since I don't see the smoker imparting much through the foil).

I figure that this should not be an all-night affair - even at low&slow temps, due to their size. I may try the high-heat method next time, but for my first go-round, I want to stick to more traditional methods. My question is - am I on the right track, given the meat noted above?
 
Rub - Try 2 tsp each ground ancho, ground cascabel, ground guajillo. granulated onion, granulated garlic; 1 tsp each thyme, cumin and black pepper; 1/2 tsp each sage or bay leaf powder, coriander, cinnamon; 1/4 tsp ground chile de árbol or cayenne

I'd skip the bacon. Take the flats to 160 then foil to finish. I wouldn't cook lower than 250/260 lid.
 
Kevin,

Thanks - that sounds like something like what I had in mind. (I'm just too new at this yet to get the proportions right.) Should be a nice combination of flavors, not too complex / not too simple either. I'm definitely going to give it a try.

(Off to Penzey's I go!)

I also noted to omission of salt - - From what I've heard here, I know to trust you on this. But, is there any particular reason?

Would you let this rub on overnight, or just slap it on before?

I'll let you know how it turns out.
 
Yes, there is a reason. I don't put salt in any of my rubs. I salt the meat first (in the case of brisket, somewhat generously), both sides, and allow the meat to sit while I make the rub (or do something else). The salt will draw moisture to the surface so, after 10-15 min or so, I apply the rub over the salt. This way I can use as little or as much rub as I want without affecting the salt level, since the meat is salted first, separately.

I salt the meat, light the coals for a Minion start, make the rub then apply it, assemble the cooker, adding the lit and the meat, and that's it. I don't rub any sooner.
 
Thanks again,

I'm going to start this early tomorrow morning, so that it's done in time for dinner with a little margin-for-error.
 
Ron, for the Tex part, here's a link to my favorite rub for brisket these days. Simple yes, but really works well on brisket IMO.
icon_smile.gif

For well trimmed flats, agree with KK on foiling at 160º, as I do alot of trimmed flats and that's the temp I foil at. And no need to waste good bacon on the cook.
icon_wink.gif
 
Well,

It worked. Not a bad way to loose yer' brisket _irginity.

Kevin - thanks for the rub suggestion. It was just what the doctor ordered! (Found out that when pan-toasting Guajillo peppers - even though they're not that hot, the vapors / whisps of smoke coming off the pan can induce coughing fits & runny nose - I'm sure I didn't get into the Cayenne that much.)

I was also pleasantly surprised at the flavor of the one I did with just Salt & Pepper. Very tasty! For those who were tought to always use a rub, etc - give this a whirl.

These did not come out quite as tender as I had hoped for. When cut to 1/4-inch slices, you can easily cut them with a fork. They were about 5.5-6 lbs each, and were on the smoker for about 6 hours. I probably let these go just a little too long before foiling them (they were at about 180 when I did it). Finished in the oven at about 325 deg & took them to about 205 meat temp.

A clue may be that the thinner parts were more tender. They were not dried out, but not a lot of juice was left in the foil (these were pretty well trimmed flats to start with). It took some effort, but not a lot, to "stab" them with a temp probe or large BBQ fork.

Maybe I should've added some liquid when I foiled them.

Maybe I should have left in the oven a little longer.

Not a massive smoke ring, but good flavor. All-in-all, not bad for the first try.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Maybe I should've added some liquid when I foiled them. </div></BLOCKQUOTE>
Foiling 15-20? sooner would have allowed for more even cooking. (Additional moisture isn't needed.) Then, don't bother temping. Remove when a probe goes in effortlessly.

Not bad at all for a first try!
 
Sounds like a great rub. Any sauce recs for this? Different than your normal bbq rub. Would it go well on say just a grilled steak?
 
I really did not think that any sauce was needed. (Although, when re-heated, just enough sauce to give it a sticky coating was quite good.)

Kevin (and others) - what would you think about serving brisket with some sort of a mole - maybe particularly, when re-heating the left-overs the next day? I've never made a mole myself, but I do love the stuff. Some are more chunky, while others are more of a sauce. I could picture something like "burnt ends" simmered in a nice, deep, mole.....
 
I have done brisket point with mole many times, and with enchilada sauce as well (several enchilada sauces and a mole are here).

Joe-- Consider a fruit-based sauce like this nectarine sauce. Peaches, pineapple, sour cherries (in light syrup, available at TJ's) could be subbed as well.

Yes, the rub would work for steak. Add 1 t of sugar if desired.
 
You must log in or register to reply here.

 

Back
Top