Brisket

Anybody have anything good?

Yep, I’ve got a little bit of brisket and pastrami left in the freezer that is sliced. Maybe a total of 3 pounds. Making breakfast sausage today and got to rub a couple of buts down today for tomorrow’s smoke into pulled pork.

This year I simplified my approach for brisket. Montreal steak seasoning, set the smoker to around 225-250, throw in some hickory or applewood, and take it out at 200 degrees.

Was going to go even simpler with just salt/pepper but liked the other stuff in it like garlic.

Won a taste test against my homemade rub this summer. Made another one last month and declaring this simple method a winner. Took some of the leftover and made chili. Another win win.

Now I’m hungry

big bad beef rub, smoked at 230ish, pulled at 204 internal never fails me. I’ve tried some other rubs and temps, but always end up back to this one as it works for my smoker and taste. I do a brisket every year for my birthday (next friday) so looking forward to another 18 pounds of smokey goodness. Been a couple months since my last one.

I inject my brisket with onion soup and beef broth. Rub with GOSP and smoke at 225. There has always been the debate on whether to smoke fat cap up or down. My new and very successful method is to smoke fat cap down with a thin layer of fat trimmings on the top.

Just pulled out the last of the left over brisket from the freezer last week. You are making me hungry. I May need to find myself a New Year’s brisket! I always take the fat cap off a whole packer, leave the fat between meat layers, when I am making pulled pork at the same time. Let the pork fat melt onto the brisket. Talk about another layer of flavor! Otherwise a thin fat cap stays on and goes up.

Reverse flow stick burner running between 275-325. No trimming, usually just salt and pepper. Fat cap down for 4 hours, then wrap in butcher paper and cook until it probes tender. Usually takes another 2 hours or so and hits 205-210 internal temp.

prime

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