Im going to cook a beef brisket any tips on temps, what type of smoke, times a rub/cure etc?
Best advice you're gonna get is to go to the recipe site here (http://www.susanminor.org/forums/forumdisplay.php?180-Our-Time-Tested-and-Proven-Recipes) and read the tutorials in the beef section by Pachanga and WesTexaSmoker. Then, if you still have any specific questions, ask away.
A big ole Texas Ditto on that up above by the Turtle :)
x3 on the turtles suggestion
Quote from: Brady.G on August 12, 2012, 08:52:00 AM
Im going to cook a beef brisket any tips on temps, what type of smoke, times a rub/cure etc?
Hi Brady.G
I go 2-3 hours of cherry, cook at 235, and use basic rub for beef. Salt, pepper, garlic powder, onion powder. And I always use the texas crutch (I add beer instead of juice). Many others don't but I like my results, so I do.
Quote from: Kahunas on August 14, 2012, 08:39:30 AM
Quote from: Brady.G on August 12, 2012, 08:52:00 AM
Im going to cook a beef brisket any tips on temps, what type of smoke, times a rub/cure etc?
Hi Brady.G
I go 2-3 hours of cherry, cook at 235, and use basic rub for beef. Salt, pepper, garlic powder, onion powder. And I always use the texas crutch (I add beer instead of juice). Many others don't but I like my results, so I do.
when you crutch, at what temp do you put in foil and for how long or to what temp?
Quote from: GusRobin on August 14, 2012, 08:55:31 AM
Quote from: Kahunas on August 14, 2012, 08:39:30 AM
Quote from: Brady.G on August 12, 2012, 08:52:00 AM
Im going to cook a beef brisket any tips on temps, what type of smoke, times a rub/cure etc?
Hi Brady.G
I go 2-3 hours of cherry, cook at 235, and use basic rub for beef. Salt, pepper, garlic powder, onion powder. And I always use the texas crutch (I add beer instead of juice). Many others don't but I like my results, so I do.
when you crutch, at what temp do you put in foil and for how long or to what temp?
I crutch at 165 and leave it on through the FTC. I like to pull my brisket and FTC when it hits 190-195.
It sounds like the same method i used for my pork butt on the weekend, it turned out amazing using the texas crutch im a big fan i will use that for a brisket too
The "Crutch" and similar methods are great time-savers and produce an excellent product but have one drawback - you don't get as much (or as crisp) bark. Not really an issue for most but you should take that into account.