Brisket flat

[whitetailfan]

I'm planning on doing up some brisket I have long been neglecting in the freezer.  It has been so long, I can't remember when I cut it if its whole, or just a flat.

Either way it's been a couple years since I did one up.

I pulled Bassman's brisket rub off Old's recipe site.  Anyone try this yet?
What's the rough time per pound, and target cabinet temp?

I'm gonna reference Smoke N Spice tonight, but I was killing a couple minutes at work and thought I would ask.

Defrosting this afternoon, likely rub Fri morning or night depending on S&S directions.

Cook for supper Sat, so in early Sat morning, or sometime over the night between Fri/Sat.
If memory serves, this is another 12-15 hour total cook time.

poor memory :-\ :-\ :-\

[Gizmo]

I do the oven temp (as experienced by the meat and not any built in temp guage) around 200 to 210.  The IT I take to 185.

They time will vary and your 12-15 hours is not unreasonable but does depend on the actual size, temperatures, and environmental factors.

[Wildcat]

190 to 210 for me.  I normally average 18 to 20 hours to 190.

[whitetailfan]

Wow was that good  :P :P :P  !!!!!!!

Did the rub minus the worchestersire powder as I could not find it before the weekend.
This is an awesome rub.  Only complaint was it is a bid salty, you might want to cut the salt down.

Took the smaller brisket (which was on the upper rack) to 190 and when I moved the probe to the bigger piece it was already over 200 (it was on the third rack)

Sliced and served on crusty rolls.  Leftovers at lunch today, the staff room is gonna smell great....

[iceman]

Man that does make me hungry whitetailfan. Your co-workers are lucky folks, that's for sure! :)

[Gizmo]

I pulled Bassman's brisket rub off Old's recipe site.  Anyone try this yet?

Missed your comment on this the first time around.  I have not used Bassmans rub with his quantities but many of the rubs I have put together had the same set of ingredients.  I am still using up the last bit of Greenbrier Brisket Rub that I put together some time back.  It called for Worchestershire powder and I could only find it on the web. 

If you but in quantity, you will need to be able to vacuum pack it (I use a canister).  The powder will cake and harden in a very very short period of time (minutes) as it will absorb the moisture in the air quickly.  The taste is awesome and has a bit of bite to it.  I highly recommend.