Anyone tried this? I'm picking up a nice flat today to smoke tomorrow. Don't have all the dry ingredients for a brisket rub. Anyone used Ice's rub on Brisket and had good results?
Never used his rub on a brisket but I don't think you can go wrong using his rub on anything.
You also can use a simple salt and pepper rub on a brisket. Maybe a little garlic powder. I like to keep it simple when it comes to brisket.
Every brisket I do now has Iceman's rub on it, and yes, it's delicious. I add just a little onion powder to the rub after a mustard slather. And nothing's better on cooked brisket than Iceman's sauce!
Thanks guys, I'll give it a go.
Ontrack: Of course, I'd let nothing else but Ice's sauce touch my meat. Even my wife was a little skeptical until i made that butt the other week and mixed it with Ice's sauce. She was blown away. As was everyone else that tried it.
QuoteOntrack: Of course, I'd let nothing else but Ice's sauce touch my meat. Even my wife was a little skeptical until i made that butt the other week and mixed it with Ice's sauce. She was blown away. As was everyone else that tried it.
I could reply with some dirty coment, but I think everyone is already thinking the same thing. :D
You have a dirty mind red. :) I guess I do too, because I got a chuckle out of it, too.
i used the icemans rubb on the brisket and it was good...
i really like that dizzy pig cowlick on the brisket...
j o
I've used Iceman's rub on brisket before and yes, it is good.
I have a brisket in the OBS right now that I used Billy Bones Beef Master rub on that a friend sent me to try out. I'll let you all know how it turned out later tonight. ;D
Good luck with your brisket, Lefty. I had 2 ordered from our local grocer but they didn't come in. I was really looking forward to a brisket weekend. I called evey grocer, butcher, and meat packer within 40 miles of here and all I could come up with was a 4 pounder-about half the size I needed. They are getting harder to find around here, unless you go to Sam's or Walmart which I won't do again. The last 2 I got at Sam's had absolutely no flavor at all, and I'm not a fan of their "packing solution". Luckily I had a couple of pork tenderloins in the freezer, so it won't be a smokeless weekend, but I was really craving that brisket!
you know there ontrack... you can always get some brisket at famous daves...
http://www.famousdaves.com/ListLocations.cfm?SessionID=MySession&MySTATE=VA&REFURL=#ScriptFN#
he he he...
j o
O-I can't beleive you came up with that, because my best friend called me from there Saturday afternoon! He was trying it for the first time and called to tell me how much I would like the place. He lives just outside of D.C., about 6 hours away from me. Looks like the closest Dave's in Virginia is 5-6 hours away, but I did find one in Knoxville, TN, less than 2 hours away. I'll be paying them a visit soon. Thanks alot for the link!
Quote from: Ontrack on February 24, 2008, 09:12:39 AM
Good luck with your brisket, Lefty. I had 2 ordered from our local grocer but they didn't come in. I was really looking forward to a brisket weekend. I called evey grocer, butcher, and meat packer within 40 miles of here and all I could come up with was a 4 pounder-about half the size I needed. They are getting harder to find around here, unless you go to Sam's or Walmart which I won't do again. The last 2 I got at Sam's had absolutely no flavor at all, and I'm not a fan of their "packing solution". Luckily I had a couple of pork tenderloins in the freezer, so it won't be a smokeless weekend, but I was really craving that brisket!
Are BJ's brisket's any better then Sam's? I usually buy my ribs at BJ's and have had good eats with them. I keep spying their brisket flat's they have (about $3.39/lb last time i was there) and they're decent sized at 7-9lb's. I just don't want to spend ~$25 for a crappy piece of meat. I have a butcher that sells brisket that i get my butts from but i know he's going to be more expensive.
I just finished off the last of a 13 pound brisket for breakfast, along with last of Iceman's sauce (already placed another order). I was having trouble finding briskets around here, except for Sam's, (which I don't like) until I found a meat packer only 10 minutes away. He charges $1.98 per pound, it's fresh with no packing solution, and is as good as I've ever eaten. This was the third one I've bought from him, but I usually don't get one that big. It was the smallest one he had, but it sure was good!
I'm running over to Wegmans in a few minutes to pickup a flat. This is my first attempt. Do you guys recommend marinating the brisket overnight then rubbing before going in the smoker? Or just straight up mustard slather/rub overnight wrapped up in plastic wrap?
Drunken Mic, you are among one of the Blessed. Wegmans is one fine market. We unfortunately moved away from their service area and we miss them daily.
mld
So far I have not experimented much with doing brisket. My first one turned out so good that I pretty much do it the same every time. I let it sit in the cryovac that it came in on the counter for about an hour or so, unwrap it, rinse, pat dry, rub with olive oil, apply a simple rub of salt, pepper, garlic and onion, put it preheated BS smoke for 4 hours at a cabinet temp of 200, then continue to cook in BS at 200 until meat temp reaches around 190. I then FTC for 3 or 4 hours and serve. The only change I made in all this time has been to cook at 200 vice 210 or higher. Others on here do it a variety of ways, but I absolutely love the way mine turn out so have not varied from it.
Winemakers: Its not all roses, its over 30 minutes away and its always packed beyond capacity. Luckily they're open until midnight so when i went up there it was empty. Was nice.
I did pickup a 7lb flat USDA choice. A bit on the expensive side at $33 bucks, but hey, its 7 pounds of yum yum. I'll pay it ;D
Just for reference i just opened it up and didn't need to trim, it was trimmed pretty well already. I rubbed it pretty heavy with mustard and then ice's rub and wrapped with plastic wrap (Altho it was kind of hard to wrap a peice of meat that size tightly). Its in the fridge now.
I'd like to eat Sunday afternoon. What time do you think i should put it in the smoker?