Author Topic: Thinking about doing a brisket this weekend.........  (Read 2844 times)

Offline 4given

  • Full Member
  • ***
  • Posts: 417
Thinking about doing a brisket this weekend.........
« on: March 20, 2012, 06:09:04 am »
Thinking of doing a brisket this weekend but I have not bought it yet so I won't have the time to wet age it. Does that really matter that much?

What about a proper rub? Is Jan's Rub OK for this or is there something else I should try? Also, I have Hickory and Apple pucks but no Mesquite.  which would you use?

I'm thinking juicy so I am thinking an IT of 190 and then FTC?

Just gathering some ideas!
Not Perfect but Forgiven
_____________________
Want to be forgiven too?
http://theromanroad.org/
_____________________
Bradley BTIS1
Green Mountain Grill "Daniel Boone" Pellet Grill
Webber "Q" 100

Offline 10.5 Mobile

  • Newbie
  • *
  • Posts: 59
Re: Thinking about doing a brisket this weekend.........
« Reply #1 on: March 20, 2012, 06:24:04 am »
IMHO the aging part isn't all that important.  As for a rub I would suggest the Salt Lick clone recipe that our friend Squirtthecat has perfected. For the stronger wood flavor your looking for I would say use the Hickory.  185-195 should be a good place to pull the brisket then double wrap in foil and FTC for 2 hours

Offline Ka Honu

  • Member Extraordinaire
  • ******
  • Posts: 2,963
  • Everyone is entitled to my opinion
Re: Thinking about doing a brisket this weekend.........
« Reply #2 on: March 20, 2012, 07:53:22 am »
What he said (or you can just go with salt, pepper, & granulated garlic).

Offline 4given

  • Full Member
  • ***
  • Posts: 417
Re: Thinking about doing a brisket this weekend.........
« Reply #3 on: March 20, 2012, 08:06:33 am »
IMHO the aging part isn't all that important.  As for a rub I would suggest the Salt Lick clone recipe that our friend Squirtthecat has perfected. For the stronger wood flavor your looking for I would say use the Hickory.  185-195 should be a good place to pull the brisket then double wrap in foil and FTC for 2 hours

Looked on the recipe site but did not find the recipe for for the salt lick rub... where can I find it?
Not Perfect but Forgiven
_____________________
Want to be forgiven too?
http://theromanroad.org/
_____________________
Bradley BTIS1
Green Mountain Grill "Daniel Boone" Pellet Grill
Webber "Q" 100

Offline KyNola

  • Moderation Team
  • *****
  • Posts: 10,524
  • KCBS CBJ
Re: Thinking about doing a brisket this weekend.........
« Reply #4 on: March 20, 2012, 08:14:10 am »
Here you go:

Salt Lick Clone

1 part kosher salt
1 part black pepper
1/3 part cayenne
1/3 part garlic powder.

Has a definite kick to it.

Offline fishrman

  • Jr. Member
  • **
  • Posts: 151
Re: Thinking about doing a brisket this weekend.........
« Reply #5 on: March 20, 2012, 08:43:53 am »
Here you go:

Salt Lick Clone

1 part kosher salt
1 part black pepper
1/3 part cayenne
1/3 part garlic powder.

Has a definite kick to it.

So what is the secret 1/3 part you are not telling us about  ;)?

Offline 4given

  • Full Member
  • ***
  • Posts: 417
Re: Thinking about doing a brisket this weekend.........
« Reply #6 on: March 20, 2012, 11:38:59 am »
Here you go:

Salt Lick Clone

1 part kosher salt
1 part black pepper
1/3 part cayenne
1/3 part garlic powder.

Has a definite kick to it.


Whoa that seems mighty powerful! Do you meat i equal part of each ingrediant?
Not Perfect but Forgiven
_____________________
Want to be forgiven too?
http://theromanroad.org/
_____________________
Bradley BTIS1
Green Mountain Grill "Daniel Boone" Pellet Grill
Webber "Q" 100

Offline Habanero Smoker

  • Member Extraordinaire
  • ******
  • Posts: 15,163
  • KCBS - Master Certified Barbecue Judge
Re: Thinking about doing a brisket this weekend.........
« Reply #7 on: March 20, 2012, 01:42:02 pm »

Eample:

Salt Lick Clone

1 part kosher salt = 1 Tablespoon
1 part black pepper = 1 Tablespoon
1/3 part cayenne = 1 teaspoon
1/3 part garlic powder  = 1 teaspoon

Scale the amounts, to you total amount you want to make.


     I
         don't
                   inhale.
  ::)

Offline 4given

  • Full Member
  • ***
  • Posts: 417
Re: Thinking about doing a brisket this weekend.........
« Reply #8 on: March 20, 2012, 02:05:55 pm »

Eample:

Salt Lick Clone

1 part kosher salt = 1 Tablespoon
1 part black pepper = 1 Tablespoon
1/3 part cayenne = 1 teaspoon
1/3 part garlic powder  = 1 teaspoon

Scale the amounts, to you total amount you want to make.

ok I got it now!
Not Perfect but Forgiven
_____________________
Want to be forgiven too?
http://theromanroad.org/
_____________________
Bradley BTIS1
Green Mountain Grill "Daniel Boone" Pellet Grill
Webber "Q" 100