Howdy from San Antonio

[TexanArtStudio]

I picked up my Bradley Digital 4 rack weekend before last and have smoked a turkey tenderloin (a bit too dry) and a bacon draped pork tenderloin (wonderful) with Mesquite.  I am enjoying the smoker immensely!  I have a brisket that I want to put on tomorrow night for Wednesday serving.  I plan to rub and wrap in plastic tonight - I haven't really read about brines for brisket.  Does anyone recommend it?

[mikecorn.1]

Welcome to the forum. Some inject
Them some are purist and enjoy the flavor of the brisket with the smoke
Flavor.


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- Sent from my iPhone using Tapatalk

[classicrockgriller]

Howdy from East Texas and Welcome to the Forum.

Brining (marinading) a Brisket might be something fun to try, but

wait to do that and you might save yourself alot of trouble.

The Bradley does an awesome job of smokin' a Brisket.

Look for the soon to be released pics of the MWSO.

[KyNola]

TAS, welcome to the forum.  Personally, I don't brine a brisket if I'm going to smoke it but if you want to, have at it.  If you don't brine put your favorite rub or simple dalmation rub (salt and pepper with a bit of garlic and onion powder) on it and let it rip.  I would go 4 hours of smoke and let it go until that brisket hits 180 internal temp(IT) of the flat.

As my good friend CRG says "you can't hurt it, it's dead"!

Now that I think about it, do you have access to Zach's Brisket Rub?  Comes from TX and is dead on awesome.  USE IT!

[beefmann]

welcome to the forum, might want to try a basic rub first of
paprika
granulated garlic
black pepper
ground mustard

smoke for 3 hours  of a mixture of mesquite, hickory and apple and if you  are cooking during this time, once the smoke  stops hit it with your faverite  bbq sauce, and coat it 3 times during the cooking process

Box temp 215 to 225
IT ( internal Temp ) of 190 to 205 and then pull and wrap in foil with apple juice for 15 to 30 mins

Good luck

[classicrockgriller]

Being from Texas, BBQ sauce is always on the side and NEVER opened.

Just my opinion.

[Caribou]

Welcome to the forum!

My favorite brisket is WesTexaSmoker's recipe, it uses Mesquite, too:
http://www.susanminor.org/forums/showthread.php?525-WTS-Brisket

Carolyn

[SouthernSmoked]

Welcome to the forum...Enjoy!

http://www.susanminor.org

Remember we like pic's!!

[hal4uk]

Howdy from East Texas and Welcome to the Forum.

Brining (marinading) a Brisket might be something fun to try, but

wait to do that and you might save yourself alot of trouble.

The Bradley does an awesome job of smokin' a Brisket.

Look for the soon to be released pics of the MWSO.

Lookin' sumthin' like this?


Welcome, TexAS!

[ccfdmike]

Welcome to the forum..

[ghost9mm]

Hi and welcome to a really great forum, and we do not brine our brisket either, just a rub of choice..