Smokey Bones Brisket ?


 
B

Brian P.

New member
I was at a Smokey Bones resturant yesterday for fathers day and ordered the brisket. I thought it was quite good.

Just wondering if anyone has come up with a rub and or process to try to duplicate it.

I have done a couple briskets on my WSM, but have yet to be totally satisfied with the results. Mastering brisket is one of my goals.

Thanks for any help you can offer.
Brian
 
Brian, Never been to a smokey bones, but I do love my brisket. I only use one rub on my briskets and that's the Texas BBQ rub Brisket Blend. Just love that rub on brisket, along with my finishing sauce.
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Bryan,

Thanks for replying. I am not familiar with that rub. Is it a store bought rub, or something you mix up yourself.

Gotta admit, I am not familiar with finishing sauses, either. Can you elaborate?

I am just getting into slow cooking with a WSM, so I am open to suggestions. I have been well pleased with my pulled pork, and I am getting there with ribs, but the brisket is a challenge at this point.

Thanks again,
Brian
 
Brian, I've heard good things about Texas BBQ rubs, Been on their site and they rave about it. For me ,however, I like making my own. If you want to step your brisket up a notch try the hot and fast cook. You can do a search on this site for the threads which are numerous. Simply put, cook it around 325-370,wrap in foil at about 170-175,and check for tenderness every half hour or so after that. Never had a bad one doing it this way. The bark becomes sort of soft but you can throw the brisket back on for a little bit to firm it up.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brian P.:
Is it a store bought rub, or something you mix up yourself.
Gotta admit, I am not familiar with finishing sauses, either. Can you elaborate. </div></BLOCKQUOTE>
Brian, Online only AFAIK. Texas BBQ rubs Over the past few years I have been using a finishing sauce for Brisket and Pulled Pork. For the Brisket my prefered way is 1/4 cup of the drippings that's left in the foil after the resting period(If you want to make this without the drippings use unsalted butter). 1/4 cup beef stock and 1/4 cup of Head Country Original BBQ sauce. You can use any 1-1-1 ratio you want with your favorite BBQ sauce. I'll slice off a portion of brisket and paint the top side of each slice very lightly with the sauce. I don't do the bottom side that's touching the plate. This adds flavor and helps keep the brisket from drying out. For pulled pork it's a 1-1-1 ration of chicken stock, butter, BBQ sauce. I mix this and some rub in when pulling the pork butt. I just make the finishing sauce in the microwave in a Pyrex measuring cup. No need to boil or make super hot. Just get it all warmed and mixed up. It will seperate a little, but I just stirr before using. The leftover save for reheating.
 
As always, thanks for the replies. I just placed an order for some Texas BBQ Brisket Blend. I figure I will give it a try, see how I like it, and go from there. Ideally, I would like to mix my own rub, just so I can always mix some up as needed. But hey, if I can keep a supply of premix on hand, why not.

Thanks for the finishing sauce ideas too. I am getting hungry now.

Brian
 
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