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Jan 23rd, 2013
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Best Brisket Rub Recipe and Best Way to Cook it #12951286
10/31/18 03:30 PM
10/31/18 03:30 PM
Joined: May 2003
Posts: 74
Lake Ivie
D
desertfisherman Offline OP
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desertfisherman  Offline OP
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Lake Ivie
What do you guys use to cook your brisket and how?


DON'T GET CONFUSED BETWEEN MY PERSONALITY AND MY ATTITUDE. MY PERSONALITY IS WHO I AM...MY ATTITUDE DEPENDS ON WHO YOU ARE
Re: Best Briscut Rub Recipe and Best Way to Cook it [Re: desertfisherman] #12951340
10/31/18 04:15 PM
10/31/18 04:15 PM
Joined: Jul 2012
Posts: 9,676
North Texas - God's Country
Cast Online content
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Cast  Online Content
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Joined: Jul 2012
Posts: 9,676
North Texas - God's Country
Oh Lord. I predict 15+ pages.


Cast




I have a short attention spa
Re: Best Briscut Rub Recipe and Best Way to Cook it [Re: desertfisherman] #12951630
10/31/18 08:40 PM
10/31/18 08:40 PM
Joined: May 2003
Posts: 74
Lake Ivie
D
desertfisherman Offline OP
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Lake Ivie
i hope so. plan on cooking tomorrow


DON'T GET CONFUSED BETWEEN MY PERSONALITY AND MY ATTITUDE. MY PERSONALITY IS WHO I AM...MY ATTITUDE DEPENDS ON WHO YOU ARE
Re: Best Briscut Rub Recipe and Best Way to Cook it [Re: desertfisherman] #12951661
10/31/18 09:07 PM
10/31/18 09:07 PM
Joined: May 2007
Posts: 134
Ft. Worth, TX
1
1WithTXFish Online content
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1WithTXFish  Online Content
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1

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Posts: 134
Ft. Worth, TX
Trim some fat but not all. Heavy salt and pepper. Smoker 250 +/- degrees for 10-12 hours wrap in foil or butcher paper half way through or not. Wood is your choice mesquite will be the strongest and apple or cherry will be the lightest.


A five spot for a shot and a beer? And you wonder how we wound up here.
Re: Best Briscut Rub Recipe and Best Way to Cook it [Re: desertfisherman] #12951673
10/31/18 09:14 PM
10/31/18 09:14 PM
Joined: Jul 2012
Posts: 9,676
North Texas - God's Country
Cast Online content
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Cast  Online Content
TFF Celebrity

Joined: Jul 2012
Posts: 9,676
North Texas - God's Country
Tell us about your smoker.


Cast




I have a short attention spa
Re: Best Briscut Rub Recipe and Best Way to Cook it [Re: desertfisherman] #12956115
11/05/18 08:39 PM
11/05/18 08:39 PM
Joined: Jun 2016
Posts: 2,312
Hitchcock,Tx.
V-Bottom Online content
Extreme Angler
V-Bottom  Online Content
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Joined: Jun 2016
Posts: 2,312
Hitchcock,Tx.
Ed's Supreme Brisket Rub (me)
Kosher Salt (see below)
Dry Rub
5 tbsp of Hungarian paprika........ ( Texas Rub !! Half Kosher Salt..Half Black Pepper A bit course, that's all.)

2 tbsp of garlic powder
2 tbsp of onion powder
4 tsp of black pepper
2 tsp of Chipotle chili powder T
2 tsp of Cumin
1 tsp of Coriander
1 tsp. of Oregano
1 tsp of Cayenne pepper
1/3 cup of Light Brown Sugar

The combined ingredients are for ONE brisket.
Cook at 275* Point towards the heat, .....clean clear smoke. NO Blue stuff Heat Management is the key here.
Note: Sprinkle Kosher salt over entire brisket FIRST.When brisket looks tacky, then add your rub. You want that black pepper tho and not too much sugar. Cook for 3 hours and do not touch it. After that,too keep from drying out, spray with half water and half Apple Cider Vinegar every 45 minutes for a few more hours until thickest part of the meat reaches 180*F.Now it's time to wrap, do not use foil but that's up to you....use Butcher Paper. When putting back on smoker(offset) put the flat end toward the heat this time. It's part of the cooking process actually. Place on opposite end of the fire box.Continue the cook until the point reaches a
good 205*F....the flat about 203*F. Remove from smoker, wrap with a towel and then but into a cooler for about 45 minutes. Slice the brisket CORRECTLY when meat cools to about 150*F. Enjoy

Last edited by V-Bottom; 11/07/18 03:36 AM.

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Re: Best Briscut Rub Recipe and Best Way to Cook it [Re: Cast] #12959170
11/08/18 03:43 PM
11/08/18 03:43 PM
Joined: Nov 2006
Posts: 2,517
N. Richland Hills,Texas
J
jwcromer Offline
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Posts: 2,517
N. Richland Hills,Texas
Originally Posted By: Cast
Tell us about your smoker.
smoker what is a smoker

Re: Best Briscut Rub Recipe and Best Way to Cook it [Re: V-Bottom] #12959674
11/08/18 11:16 PM
11/08/18 11:16 PM
Joined: Oct 2006
Posts: 2,491
Ray Roberts
H
Hook'em79 Offline
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Joined: Oct 2006
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Ray Roberts
Originally Posted By: V-Bottom
Ed's Supreme Brisket Rub (me)
Kosher Salt (see below)
Dry Rub
5 tbsp of Hungarian paprika........ ( Texas Rub !! Half Kosher Salt..Half Black Pepper A bit course, that's all.)

2 tbsp of garlic powder
2 tbsp of onion powder
4 tsp of black pepper
2 tsp of Chipotle chili powder T
2 tsp of Cumin
1 tsp of Coriander
1 tsp. of Oregano
1 tsp of Cayenne pepper
1/3 cup of Light Brown Sugar

The combined ingredients are for ONE brisket.
Cook at 275* Point towards the heat, .....clean clear smoke. NO Blue stuff Heat Management is the key here.
Note: Sprinkle Kosher salt over entire brisket FIRST.When brisket looks tacky, then add your rub. You want that black pepper tho and not too much sugar. Cook for 3 hours and do not touch it. After that,too keep from drying out, spray with half water and half Apple Cider Vinegar every 45 minutes for a few more hours until thickest part of the meat reaches 180*F.Now it's time to wrap, do not use foil but that's up to you....use Butcher Paper. When putting back on smoker(offset) put the flat end toward the heat this time. It's part of the cooking process actually. Place on opposite end of the fire box.Continue the cook until the point reaches a
good 205*F....the flat about 203*F. Remove from smoker, wrap with a towel and then but into a cooler for about 45 minutes. Slice the brisket CORRECTLY when meat cools to about 150*F. Enjoy


^ this guy knows what’s up!


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Re: Best Briscut Rub Recipe and Best Way to Cook it [Re: V-Bottom] #12960729
11/09/18 11:47 PM
11/09/18 11:47 PM
Joined: May 2003
Posts: 74
Lake Ivie
D
desertfisherman Offline OP
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desertfisherman  Offline OP
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Joined: May 2003
Posts: 74
Lake Ivie
sounds like a good recipe


DON'T GET CONFUSED BETWEEN MY PERSONALITY AND MY ATTITUDE. MY PERSONALITY IS WHO I AM...MY ATTITUDE DEPENDS ON WHO YOU ARE
Re: Best Briscut Rub Recipe and Best Way to Cook it [Re: desertfisherman] #12961647
11/11/18 03:06 AM
11/11/18 03:06 AM
Joined: Aug 2003
Posts: 8,232
Forney, Texas
sancho Offline
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Forney, Texas
All I do anymore is heavy kosher salt and coarse ground black pepper. I smoke in pecan. I take it to 160 and then wrap in unwaxed butcher paper. I take it to 205 internal at about 225 the whole time.


what we need is another Joseph McCarthy
Re: Best Briscut Rub Recipe and Best Way to Cook it [Re: desertfisherman] #12963204
11/12/18 04:49 PM
11/12/18 04:49 PM
Joined: Oct 2018
Posts: 37
Tyler,Tx
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BSanders Offline
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Tyler,Tx
salt, pepper, slap yo momas, and brown sugar

Re: Best Briscut Rub Recipe and Best Way to Cook it [Re: sancho] #12963709
11/12/18 11:05 PM
11/12/18 11:05 PM
Joined: Jun 2016
Posts: 2,312
Hitchcock,Tx.
V-Bottom Online content
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Posts: 2,312
Hitchcock,Tx.
Originally Posted By: sancho
All I do anymore is heavy kosher salt and coarse ground black pepper. I smoke in pecan. I take it to 160 and then wrap in unwaxed butcher paper. I take it to 205 internal at about 225 the whole time.


Yep! That's Texas Rub.


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Re: Best Briscut Rub Recipe and Best Way to Cook it [Re: desertfisherman] #12963902
11/13/18 02:23 AM
11/13/18 02:23 AM
Joined: Nov 2002
Posts: 3,705
Yantis, TX
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Yantis, TX
Kosher salt, coarse black pepper, garlic powder and paprika for color. Hot and fast...wrap in butcher paper after 4 hrs. till finished (usually 6.5 to 8 hrs.). I try to find an average internal temp of 200° to 204°.

Re: Best Briscut Rub Recipe and Best Way to Cook it [Re: desertfisherman] #12964010
11/13/18 05:31 AM
11/13/18 05:31 AM
Joined: Jan 2013
Posts: 67
S
shutupandfish Offline
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Equal parts kosher salt and course ground black pepper and season fairly heavy Smoke at 275 until internal temp is 165. Wrap and when internal temp reaches 195 remove from heat and wrap in a couple towels and put in ice chest for at least an hour. I
I've tried numerous rubs and this turns out best for me.

Re: Best Briscut Rub Recipe and Best Way to Cook it [Re: 1WithTXFish] #12967040
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Posts: 12,339
Irving, Texas and Cedar Creek
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Originally Posted By: 1WithTXFish
Trim some fat but not all. Heavy salt and pepper. Smoker 250 +/- degrees for 10-12 hours wrap in foil or butcher paper half way through or not. Wood is your choice mesquite will be the strongest and apple or cherry will be the lightest.


That's pretty much how Aaron Franklin does his. He uses oak and cooks it at 250 until the meat thermometer reaches 196 to 200 degrees internal.

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