TeddyC
New member
Last week I smoked a brisket and I have 2 questions/issues:
1 - I followed Chris' execellnt instructions on the Midnight cooking of a brisket. Rubbed it good with Jeff Phillips rub (Jeff from Smoking Meat Forum). After taking the brisket to about 200 degrees or so, I wrapped it in foil and into a cooler (the cooler was also wrapped with a few towels). Honestly, I left the wrapped brisket in the cooler for several hours. When I upwrapped it, I found the rub to be very soggy. I don't know if the sogginess has anything to do with being wrapped so long. What can I do to prevent the rub from being soggy on the finished product? I have noticed that on some of my smokes (for example st. louie ribs, I'll get soggy rub--which I absolutely hate).
2 - The brisket was good, I had a lot of juice coming out of the meat but I was wondering how I can get more flavor out of the meat? For example, when I do steaks on the grill, I would normally marinate the steak for a day or so. Would ya'll recommend marinating a brisket or injecting? My fear with injecting is, the liquid will be concentrated only in the injected areas, instead of throughout the entire meat.
Thanks all!
1 - I followed Chris' execellnt instructions on the Midnight cooking of a brisket. Rubbed it good with Jeff Phillips rub (Jeff from Smoking Meat Forum). After taking the brisket to about 200 degrees or so, I wrapped it in foil and into a cooler (the cooler was also wrapped with a few towels). Honestly, I left the wrapped brisket in the cooler for several hours. When I upwrapped it, I found the rub to be very soggy. I don't know if the sogginess has anything to do with being wrapped so long. What can I do to prevent the rub from being soggy on the finished product? I have noticed that on some of my smokes (for example st. louie ribs, I'll get soggy rub--which I absolutely hate).
2 - The brisket was good, I had a lot of juice coming out of the meat but I was wondering how I can get more flavor out of the meat? For example, when I do steaks on the grill, I would normally marinate the steak for a day or so. Would ya'll recommend marinating a brisket or injecting? My fear with injecting is, the liquid will be concentrated only in the injected areas, instead of throughout the entire meat.
Thanks all!