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#451 | |
Sauntering Vaguely Downwards
Join Date: Sep 2005
Location: Columbia, Mo
Casino cash: $1739099
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Quote:
Pass on store bought rubs; salt is cheap so there's a lot of it in those rubs and they're always bad. Mix granulated garlic, kosher salt, dark brown sugar, mustard powder, cayenne pepper, paprika, cumin and black pepper (maybe some chili powder) in various ratios until you find something you like. Paprika is largely for color, brown sugar and granulated garlic for filler, salt and pepper to taste, cayenne to heat, I do my cumin by smell. Just make your own.
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#452 |
MVP
Join Date: Oct 2010
Casino cash: $929653
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Posts: 17,730
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#453 |
EvOlVeD
Join Date: Jun 2016
Location: Blue Mountains, Australia
Casino cash: $1399868
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Posts: 8,362
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#454 |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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Make your own rub. Tons cheaper.
Last few I've done were a straight Dalmatian rub - equal parts salt and pepper. That's really outstanding. |
Posts: 35,253
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#455 | |
**** you, you cretin.
Join Date: Jan 2012
Casino cash: $998026
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Quote:
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#456 | |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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Quote:
180 C would be like 350 F. If you were cooking below 350, that's not possible. I usually foil mine after about half my smoke time, and when I pull it, wrap it in towels and put it in a cooler for at least an hour. If you cut right into it, any moisture left in the meat bled out, which is why it was dry. Did it have a fat cap or was it trimmed? |
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#457 | |
**** you, you cretin.
Join Date: Jan 2012
Casino cash: $998026
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Quote:
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#458 |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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That's assuredly part of the problem then. All the flats at my Costco are trimmed and very lean. You need that fat cap to melt into the brisket to keep it moist. You can approximate it by putting a layer of bacon on top. Or buy untried brisket and trim yourself. |
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#459 | |
Supporter
Join Date: Apr 2007
Location: Scott City KS
Casino cash: $1014734
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#460 |
**** you, you cretin.
Join Date: Jan 2012
Casino cash: $998026
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The fat cap on this one wasn't too shabby, gonna take it nice and slow this time lol.
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#461 |
Most Valuable Poster
Join Date: Oct 2003
Casino cash: $9360002
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![]() Smoking this |
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#462 |
Supporter
Join Date: Aug 2000
Location: Spink, SD
Casino cash: $373762
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Going to smoke a brisket flat. Does anyone inject?
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#463 |
**** you, you cretin.
Join Date: Jan 2012
Casino cash: $998026
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I'm not, just a dry rub. I have one on my WSM right now.
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#464 |
Supporter
Join Date: Aug 2000
Location: Spink, SD
Casino cash: $373762
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#465 |
**** you, you cretin.
Join Date: Jan 2012
Casino cash: $998026
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My first brisket flat failed miserably, I'm trying it again. Once I get it down I'll start experimenting.
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