Brisket

Anyone Barbecuing for Easter? We celebrate Easter on Saturday so families can go to church Sunday.

I'm BBQ an 17 pound brisket.

I'm cooking in my Z Grill pellet smoker. I'm using a 70% mesquite and 30% Charcoal pellet mixture. I'll cook it at 235 degrees till 205 degrees internal on the point. I'll wrap it in non waxed butcher paper after 4-5 hours and continue the cook.

I'm be using mustard rub. Then salt and coarse ground black pepper 50/50 mixture. And then Bearded Butchers Black season. It has some coffee in it and helps make a great smoke ring. Mustard helps release spices and it helps the seasoning adhere to the brisket. Mustard does not affect the flavor itself. A 17 lb brisket should take 12-14 hours.

Sounds good. Except for the salt; never liked salt on anything. I can tolerate sea salt in very small portions.
 
Sounds good. Except for the salt; never liked salt on anything. I can tolerate sea salt in very small portions.
I use what Franklin BBQ suggests with the addition of Bearded Butchers Black seasoning. Franklin BBQ has been voted best in Texas multiple times by D magazine. He always has a long line outside of his BBQ restaurant in Austin. A huge chunk of Beef like brisket can use a generous amount of salt. But you are certainly better off to reduce your salt intake. But brisket isn't exactly healthy food is it?:laugh:
 
I use what Franklin BBQ suggests with the addition of Bearded Butchers Black seasoning. Franklin BBQ has been voted best in Texas multiple times by D magazine. He always has a long line outside of his BBQ restaurant in Austin. A huge chunk of Beef like brisket can use a generous amount of salt. But you are certainly better off to reduce your salt intake. But brisket isn't exactly healthy food is it?:laugh:

I just don't like the taste; when you don't use it often you start to realize just how much of that crap is in everything.

I just smoke mine over a long time; I don't use sauces on mine. I use vinegar and citrus rubs in buttermilk as a tenderizer. SAlt dries the meat out too much.
 
And it'll be even better tomorrow...
I had a sliced BBQ sandwich with Stubs original BBQ sauce for lunch. I made my signature fruit salad , my niece always requests it, and it is always better after a day or two. I had some of that also for lunch.

Fresh Fruit salad recipe

1- whole pineapple cubed
6- fresh Sumo mandarin oranges sliced and divided to bite sized
1- large bunch of green grape halved
1 - large bunch of red grapes halved
1 large or two medium mangoes cubed
4-6 kiwi (just add the day of eating because they don't keep well.
1/4 cup of sugar

Combine well and refrigerate.

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Beef is a luxury item for most of the world. Americans are now forced to buy the cheaper cuts. I live in beef country where sirloin cost $13 a pound while brisket is about $4 an lb but it takes me 12 hours and the cost of wood to cook it.

We all love brisket but I find myself eating a lot more chicken and pork.
 
Beef is a luxury item for most of the world. Americans are now forced to buy the cheaper cuts. I live in beef country where sirloin cost $13 a pound while brisket is about $4 an lb but it takes me 12 hours and the cost of wood to cook it.

We all love brisket but I find myself eating a lot more chicken and pork.
I like brisket but my wife is a Vegetarian but eats tuna and salmon. Brisket is 12-17 lbs and a bit to much for me to eat alone. I only cook it for family celebrations.
 
I like brisket but my wife is a Vegetarian but eats tuna and salmon. Brisket is 12-17 lbs and a bit to much for me to eat alone. I only cook it for family celebrations.
I can't wait to get my next smoker. Ceramic results in moister meat so I'm looking for a Kamado Joe. I laugh at my brother-in-laws spending money on a propane grill and not realizing that wood or charcoal adds to the taste of meat.
 
I can't wait to get my next smoker. Ceramic results in moister meat so I'm looking for a Kamado Joe. I laugh at my brother-in-laws spending money on a propane grill and not realizing that wood or charcoal adds to the taste of meat.
I like having both propane with a rotisserie and a Weber.....but YA.....if I could only have one it would be the Weber.
 
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