Chris W.
TVWBB Pro
I'm doing my second brisket this weekend for my wife's family reunion (a potluck). My first brisket didn't come out so hot, so I thought I'd ask some questions here before I smoke the thing on Friday.
The rub I've selected is as follows:
1/2 cup onion powder
1/4 cup garlic powder
1/4 cup paprika*
1/4 cup brown sugar
1/8 cup white pepper**
1 tablespoon ground green peppercorns
* I'm thinking of switching the paprika out with an equal amount of ancho chili powder, but I've been instructed to not make this rub spicy. Will that substitution make the rub much more spicy than as written?
**I'm using a quarter cup of white pepper because I have a very find grind from Penzey's. It's basically a powder, so I cut what I would normally use in half to account for this. If I was grinding it myself, or had a coarser grind, I would use a 1/4 cup white pepper.
How does everyone generally test doneness with brisket? I want to be able to slice it, so I'm not sure exactly when to pull it off the smoker. Should I foil it while in the smoker?
Thanks for all the help! As I said, my first attempt at brisket didn't come out well (undercooked, I'm sure), and since this is for a large group of people, I'm hoping to have much better results this time around. I really wish I was doing pulled pork, which I've got down pat, but my mother-in-law was providing the meat, and she showed up today and dropped off a brisket, so brisket it is. Any advice would be greatly appreciated.
The rub I've selected is as follows:
1/2 cup onion powder
1/4 cup garlic powder
1/4 cup paprika*
1/4 cup brown sugar
1/8 cup white pepper**
1 tablespoon ground green peppercorns
* I'm thinking of switching the paprika out with an equal amount of ancho chili powder, but I've been instructed to not make this rub spicy. Will that substitution make the rub much more spicy than as written?
**I'm using a quarter cup of white pepper because I have a very find grind from Penzey's. It's basically a powder, so I cut what I would normally use in half to account for this. If I was grinding it myself, or had a coarser grind, I would use a 1/4 cup white pepper.
How does everyone generally test doneness with brisket? I want to be able to slice it, so I'm not sure exactly when to pull it off the smoker. Should I foil it while in the smoker?
Thanks for all the help! As I said, my first attempt at brisket didn't come out well (undercooked, I'm sure), and since this is for a large group of people, I'm hoping to have much better results this time around. I really wish I was doing pulled pork, which I've got down pat, but my mother-in-law was providing the meat, and she showed up today and dropped off a brisket, so brisket it is. Any advice would be greatly appreciated.