Thinking about doing a brisket this weekend.........

Started by 4given, March 20, 2012, 06:09:04 AM

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4given

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
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Bradley BTIS1
Green Mountain Grill "Daniel Boone" Pellet Grill
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10.5 Mobile

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

Ka Honu

What he said (or you can just go with salt, pepper, & granulated garlic).

4given

Quote from: 10.5 Mobile 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

Looked on the recipe site but did not find the recipe for for the salt lick rub... where can I find it?
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KyNola

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.

fishrman

Quote from: KyNola 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.

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

4given

Quote from: KyNola 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.


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

Habanero Smoker


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.
  ::)

4given

Quote from: Habanero Smoker 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.

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