brisket rub

[squirtthecat]

I made some Carolina Mustard Sauce the other day and it is a bit too peppery for my taste... (I could have bunged up the amounts, who knows).

I'm thinking it would, however, make a good rub for my brisket tomorrow.  Looks like I have just enough to cover that guy with it.

Thoughts?

[OU812]

For me I only use salt, pepper and some garlic powder or some times old world seasoning from Penzey's Spices on a brisket

Now mustard sauce does sound good on a butt, might burn a little due to the amount of sugar in it but its worth a try

[Hopefull Romantic]

Mustard goes well with just about anything.

Go ahead try it squirt and post results.

HR

[squirtthecat]

I used Splenda instead of real sugar, but it does have real brown sugar in it..   Didn't think about it burning.

Ok, I might scrap that idea and just go with a thin layer of CYM and a simple spice mix.   I do have some 'Hunters Blend' from Johnny's Dock (Tacoma, WA) that might be perfect for this.

http://www.johnnysfinefoods.com/Hunters-Blend--85oz_p_16.html

[OU812]

Mustard goes well with just about anything.
Go ahead try it squirt and post results.
HR

I'm a mustard lover and eat it (many different kinds) on every sandwich I make, even on the side when I have brisket.
I just dont like it as part of the bark on a brisket.

[mikecorn.1]

Let us know how it comes out. rememember pics.

[squirtthecat]

Let us know how it comes out. rememember pics.

That's a given...   I get odd looks because I'm always taking pictures of food in the grocery store!

[OU812]

Let us know how it comes out. rememember pics.

That's a given...   I get odd looks because I'm always taking pictures of food in the grocery store!

I get the same looks and the roll of the eyes along with the shake of the head at home when I tell the family that i have to take pictures b4 we can eat.

[westexasmoker]

Not much of an advocate for mustard on beef, but I know some that swear by it!  Now pork that's a whole other story when it comes to mustard!  But give it a whirl, thats part of the fun!

C

[squirtthecat]

Thanks everyone!   I'll use the Carolina sauce on one half, in case the sugar does scorch, and CYM and Hunters Blend on the other half for flavor comparison. God knows it's big enough.

6 hours then boat/low & slow overnight to IT of 190, correct?

It's going to drop into the upper 40s tomorrow night...  Will be another good test for my little smoker shed.

[Tenpoint5]

Upper 40's the hell with the Brisket break out the cheese, That's cheese smoking temps there.

[squirtthecat]

Yeah, no kidding.  That will be a late fall project..     Crazy weather.

[FLBentRider]

Thanks everyone!   I'll use the Carolina sauce on one half, in case the sugar does scorch, and CYM and Hunters Blend on the other half for flavor comparison. God knows it's big enough.

6 hours then boat/low & slow overnight to IT of 190, correct?

It's going to drop into the upper 40s tomorrow night...  Will be another good test for my little smoker shed.

I have not noted any sugar scorching at the temps I use - 200-225F

[OU812]

6 hours then boat/low & slow overnight to IT of 190, correct?

I pull my flat out when the IT hits 180 F and FTC for at least an hr then cut it in 1/4" to 1/2" slices


The point i let go to at least 200 F and cube it for samie's

[squirtthecat]

6 hours then boat/low & slow overnight to IT of 190, correct?

I pull my flat out when the IT hits 180 F and FTC for at least an hr then cut it in 1/4" to 1/2" slices


The point i let go to at least 200 F and cube it for samie's

Well, this is a little of both - I think.  The meat guy took a brisket out of the cryobag and cut it right in half.  I guess I should seperate them?   This is an aboslute first time brisket for me. (other than the corned ones in the bag around St Paddy's day)