Replies to This Discussion

Permalink Reply by Bruce Enrietto on June 3, 2009 at 7:47am

I did my 2nd brisket just last weekend. I smoked it using cherry logs. The rub was recipe from a book called "How To Grill" by Steven Raichlen. You can find it at amazon.com. EVERYTHING I've tried from this book has turned out great.

I live in the KC area, so BBQ is taken very seriously here. People were raving about this brisket.

Permalink Reply by Patrick Allis on June 4, 2009 at 4:00pm

I recently did my first Brisket and it was a huge hit. I marinated it for a few hours in a Margarita mix to start with then did a rub of my favorite spices. Smoked it at about 225 for 12 hours with only a handful of chips. I found simply not to over do it. Make sure you let it rest as long as possible before slicing....

Permalink Reply by Joseph McCauley on June 8, 2009 at 8:57am

I have used his book how to grill for my rub and sauces bases and they have turned out very well. The guy has incredible recipies. I have a decent size cooker from Smoke Hollow (Sams Club). Usually runs at about 200 - 225. It smoked for about 7 - 8 hours using Oak and Birch with a charcoal base and the flavor has been nothing short of amazing. I am looking for some new stuff to try for a rub as I am still running into a too much of one thing and not anough of something else and cant quite seem to get the mixtures right. Any suggestions on rub ingredients, other than from the book would be awesome.

Bruce Enrietto said:

I did my 2nd brisket just last weekend. I smoked it using cherry logs. The rub was recipe from a book called "How To Grill" by Steven Raichlen. You can find it at amazon.com. EVERYTHING I've tried from this book has turned out great.

I live in the KC area, so BBQ is taken very seriously here. People were raving about this brisket.

Permalink Reply by Keith Hall on August 2, 2009 at 8:37pm

Joe, try www.homebbq.com. Get his Beef rub!!! I am the current defending champion on the IBCA circuit for Ga! (2008) This rub is a big time winner! Smoke about 1.5 hours per pound fat side down! Keep your temp around 225 for the entire cook, Smoke only for the first 4 hours, then heat only! Brisket is sensitive to smoke and will turn into ROAST BEEF if you leave in the smoke too long or to high with the heat...IT responds well to pecan/cherry/hickory woods. Mesquite is a little harsh if you are not used to it....Hope this helps ya out....Also think about a marinade......Just think about it...Definately will change your way of thinking!!!! Keith SSBBQ

Permalink Reply by D.J. Flores on August 5, 2009 at 8:53pm

OK guys....I too have NEVER attempted to cook a brisket and wanna start trying. Here is what I am looking for.....I would like someone who has some time to write me personally and give me a step by step "How to".....I would appreciate it oh so much. I woud prefer a dry rub only if possible.......I understand that I can tweak as my taste buds dictate, but right now I wanna literally do it..."by the book". Please hit me up at bmfdj@yahoo.com

Permalink Reply by Keith Hall on August 6, 2009 at 9:47am

Joe, try www.homebbq.com. His beef rub is perfect for your brisket! Couple of hints if ya don't mind....Next time, rub the brisket with Olive oil then apply the rub liberally....Hold cold for minimum of 8 hours prior to cook and reapply rub prior to cooking. Cook to internal temp of 160, double wrap with heavy duty foil, then cook until internal temp hits 195. HOld wrapped for a least 2 hours then cut and serve....Keith

Permalink Reply by Christopher Cook on August 6, 2009 at 2:20pm

I use a Pappy's rub....I grew up in Santa Maria grilling Tri-tip on Red Oak...great stuff...if you can get your hands on some Tip best meat you will ever taste...don't let the Butcher sell ya Serlion tip or Bottom round...Check out Santa Maria Style BBQ. We also use a rub called Susie Q's...I prefer Pappy's...let it sit over night and your good to go...good luck!!

Permalink Reply by Marv Atkins on August 8, 2009 at 10:22pm

I use foil as well, but place a little apple juice in there for extra moisture...


Keith Hall said:

Joe, try www.homebbq.com. His beef rub is perfect for your brisket! Couple of hints if ya don't mind....Next time, rub the brisket with Olive oil then apply the rub liberally....Hold cold for minimum of 8 hours prior to cook and reapply rub prior to cooking. Cook to internal temp of 160, double wrap with heavy duty foil, then cook until internal temp hits 195. HOld wrapped for a least 2 hours then cut and serve....Keith

Permalink Reply by D.J. Flores on March 7, 2011 at 12:54pm

Fat side down? Really?.......can u explain the reasoning?

Keith Hall said:

Joe, try www.homebbq.com. Get his Beef rub!!! I am the current defending champion on the IBCA circuit for Ga! (2008) This rub is a big time winner! Smoke about 1.5 hours per pound fat side down! Keep your temp around 225 for the entire cook, Smoke only for the first 4 hours, then heat only! Brisket is sensitive to smoke and will turn into ROAST BEEF if you leave in the smoke too long or to high with the heat...IT responds well to pecan/cherry/hickory woods. Mesquite is a little harsh if you are not used to it....Hope this helps ya out....Also think about a marinade......Just think about it...Definately will change your way of thinking!!!! Keith SSBBQ