Brisket Preparation

[jefft]

Does anyone have a good way to prepare brisket? I have done some flats using rubs out
of Smoke and Spice, and those have come out ok to good. Does the Mustard + Rub method work well? If so, what would you suggest
as a rub? Thanks for any help.

 

[Guest]

Jeff, I've tried the mustard plus rub method quite a few times and like it.

I've also cooked briskets with just a rub.

It's hard to say if there's a great difference. Both methods, IMHO, produce good brisket.

This weekend, I'm going to inject a brisket and rub it with no mustard. I'll see how that comes out.

A good beef brisket would probably be quite tasty with just salt, pepper, and a little bit of garlic. That's what I do for tri-tips, and they come out great.

 

[David Munson]

Not much flavor from seasoning seems to survive the long cooking process. So far I have applied a dry rub of worstershire powder, seasoned salt, garlic flakes and powder and onion powder. There is just a hint of worstershire in the meat.

 

[Rick H]

Try this:

http://www.virtualweberbullet.com/brisket3.html