josh
New Member
Posts: 3 
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Post by josh on Oct 15, 2015 11:38:35 GMT -5
Made sure I finally used my smokenator during my 4 days off work (I'm on shift which means 2 12 days and 2 12 hour nights and then I'm off for 4 days) and I wanted to use the smokenator but I went all out on doing a brisket. Everything turned out great!!! Most moist brisket I have ever made but only bad thing is I didn't season it "enough". When the brisket started to smoke it releases a lot of juices at the beginning and I just flat out didn't put enough seasonings on it. To be completely honest I seasoned it like it was a steak basically... Rookie mistake but everything was perfect!!! Question tho... How do you post pictures? I'm using an iPhone 6s Plus but I don't see anything on how to post pics... Rookie mistake but I'll figure it out
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Post by ncsmoker on Oct 15, 2015 13:44:55 GMT -5
Josh glad it turned out great. Brisket is a big piece of meat and requires a lot of seasoning as you found out. Here is a list of brisket rubs from an other site. bbq.about.com/od/brisketrubrecipes/ Try them as you like or make one of your own using these as a guide. I will use over a cup of rub on a 12-14lb brisket. Tom |
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Post by rangerone on Oct 16, 2015 8:14:47 GMT -5
Made sure I finally used my smokenator during my 4 days off work (I'm on shift which means 2 12 days and 2 12 hour nights and then I'm off for 4 days) and I wanted to use the smokenator but I went all out on doing a brisket. Everything turned out great!!! Most moist brisket I have ever made but only bad thing is I didn't season it "enough". When the brisket started to smoke it releases a lot of juices at the beginning and I just flat out didn't put enough seasonings on it. To be completely honest I seasoned it like it was a steak basically... Rookie mistake but everything was perfect!!! Question tho... How do you post pictures? I'm using an iPhone 6s Plus but I don't see anything on how to post pics... Rookie mistake but I'll figure it out Hi Josh, When you start a post, you will notice in the top right hand corner a button that says "Add Attachment". |
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Post by 1luckytexan on Oct 17, 2015 0:35:08 GMT -5
I don't think I use a cup, but it's several heaping tablesp00ns. I'm a fan of the following technique; smear/brush some cheap yellow mustard on the brisket. You are not trying to color it yellow, just wet it with the mustard. Then, heavily sprinkle rub on. I don't really rub the spices, I might pat them down a little and re-sprinkle any wet-ish spots. Flip the brisket and repeat.
Many great briskets have been cooked with salt, black pepper - maybe little onion or garlic powder. I'm a fan of sweet-ish table sauces for brisket so I never use sugar in my brisket rub. I try for a flavor profile between chili and roast beef. Kinda 'savory with a little kick' - but as said above, just find a well respected rub, or rub recipe, and experiment from there.
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