Brisket seasoning

[mnmike]

I have smoked 3 briskets now which all have not been great very dry and way too salty or/and too spicy. I am thinking i use way too much rub and cook/smoke too low(around 190). Seen alot of you guys just use a simple mix of salt,pepper, onion and garlic powder was also thinking of adding brown sugar to this mix. So does this work well for brisket and how much of each to i use to make a rub out of these? Also the ones i have done have been small around that 3 to 5 lb range want to try a bigger one like 8 to 10 lbs sounds like they are nicer to smoke and dont dry out as bad. Thanks for any input

[OU812]

When I season a brisket I only use salt, pepper, garlic and onion powder. I season it like you would a steak, just a light dusting. I like the taste of the brisket.

As far as it drying out on ya have you tried the Texas crunch?

Basically its smoke the brisket, then after the smoke place the brisket in foil and add a splash of liquid, I use hot beer and wrap tight.

A splash to me is enough to wet the serfice wile gently pouring the liquid over the brisket.

Or you could use a foil steamer pan with a tight fitting lid.

When the IT of the brisket gets to about 165 or 170 F remove from the pan and place back in the smoker till the IT hits 180 F. This will help set the bark.

[mnmike]

hum sounds like a good plan will try wrapping it next time might keep it more moist i would think

[Ka Honu]

OU's got it on the rub.  Whatever I use for brisket (sometimes a rub, sometimes just S&P & garlic), I don't use nearly as much as I would for other meats.  The taste of brisket is its own reward.

With a small flat, the problem may be that the butcher or meat cutter trimmed it too well and you didn't have enough fat left to keep it moist.  For smoking, I buy a packer (usually runs about 14 pounds, give or take) and trim it myself.  Just prepped one today for smoking on Thursday and took about 3.5 pounds of fat off a 14.5 pounder.  Left about 1/4 inch with a few "windows" - still plenty to keep it moist.

Using a Texas crutch, especially for a small flat, is a legitimate technique and will probably help keep your brisket moist.  The downside is that you won't get nearly as nice a bark as if you'd gone "nekkid."  Life is all about the choices you make.

[KyNola]

OU's got it on the rub.  Whatever I use for brisket (sometimes a rub, sometimes just S&P & garlic), I don't use nearly as much as I would for other meats.  The taste of brisket is its own reward.

With a small flat, the problem may be that the butcher or meat cutter trimmed it too well and you didn't have enough fat left to keep it moist.  For smoking, I buy a packer (usually runs about 14 pounds, give or take) and trim it myself.  Just prepped one today for smoking on Thursday and took about 3.5 pounds of fat off a 14.5 pounder.  Left about 1/4 inch with a few "windows" - still plenty to keep it moist.

Using a Texas crutch, especially for a small flat, is a legitimate technique and will probably help keep your brisket moist.  The downside is that you won't get nearly as nice a bark as if you'd gone "nekkid."  Life is all about the choices you make.

My good friend, the all knowing all seeing Ka Honu just nailed it for you!

[DTAggie]

I agree.  After many different rubs, I use just salt and pepper - half and half mix with a light coat.  I think you are using to small a cut.  If you are going to use that small of a cut, put it on the top shelf.  I run a cabinet temp of 225* and take the meat to an IT* of 185* then FTC. 

Try the larger 8-10 lb and a simple rub from any of the suggestions.  Keep the vent wide open and keep water in your pan.  Let us know how it works out, with pics!

[mnmike]

Thanks for all the good info.This site is very helpfull alot of great people on here that seem to know whats going on. Am thinking my next one will be a 8 to 11 lb range and just use a simple rub. Also everyone talks about a slather of CYM the times i did them i did that but am confused i have read that if the meat surface is wet the smoke wont sink into the meat as good so whats the scoop on that?

[ghost9mm]

All the CYM is for is to pretty much hold any seasoning you may apply, whether it is just salt and pepper or the rub of your choice, the CYM leaves no residual taste, it's just there to hold the seasonings on...

[squirtthecat]

All the CYM is for is to pretty much hold any seasoning you may apply, whether it is just salt and pepper or the rub of your choice, the CYM leaves no residual taste, it's just there to hold the seasonings on...

Ditto.  It's just for 'glue'.

Worcestershire works as well, but CYM is, well, cheaper by far.     I had some horseradish mustard that I used once, and it turned out great.  Gives a little 'zing' to the bark.

The Salt Lick (Texas) has a great rub as well.   Salt, Pepper, Garlic Powder and Cayenne. in 1-1-1/3-1/3 portions.   I use that on butts and briskets.

[cinrds]

I am thanking of using thick Worcestershire the next time just for something different.  I have used it to grill some pork and has come out really good. 

As for a rub I use Head Country,  everyone seems to like it. 

As for the dryness I agree with Ka Honu maybe trimmed to much I also get a packer and trim myself.  Also on the top self I fill it with the fat I trim off and let it drip on the meat with it cooks.

[mikecorn.1]

Picked up some zack's brisket rub today. Gonna give It a try next weekend on a small brisket. Hopefully is good. The other zack's rubs I got a pretty darn good.

[mnmike]

Was looking at cabelas their rubs sound kinda good anyone ever used any of them? The open season rubs seem to get good reviews

[KyNola]

Picked up some zack's brisket rub today. Gonna give It a try next weekend on a small brisket. Hopefully is good. The other zack's rubs I got a pretty darn good.

Zach's Brisket Rub is awesome!  I have a pound of it on the way.