18 Hour Brisket for Christmas. Got a Good Rub?

holtjv · 12-21-2010, 06:51 PM

The title says it all.

Here's a pic of my T'giving brisket:

At risk of starting a tabsian thread (yeah, but the man can smoke), I'm looking for the kind of rub that has the following characteristics:

- can carmelize--love the spicy/sugary crispy edges
- appropriately spicy
- brings out the meat flavor rather than masks it

I usually use some combination of montreal steak seasoning, turbinado sugar, paprika, salt, and black pepper.

Any interesting ideas???

masraum · 12-21-2010, 07:54 PM

Yeah, I call it the stranger, first you lay on your hand until it goes to sleep...

Oh, wait, sorry, I thought you were talking about something else.

jsmithcds · 03:43 AM

Try this one. I put 24lbs of pork shoulder in last night at 7 pm. Just broke through the stall and started climbing again. 174 degrees when I went to work at 6am.

CYM and coat it with this rub. Wrap it toss it in fridge for 12 hours. Unwrap and dust it again let sit at room temp for 1 hour. Toss it in.

I use it on almost everything I put into the Bradley coupled with the PID.

Jan's Dry Rub

Happy smoking

Justin

Joeaksa · 12-22-2010, 07:56 AM

You guys are making me hungry...

holtjv · 12-22-2010, 06:53 PM

Quote:

Originally Posted by jsmithcds

Try this one. I put 24lbs of pork shoulder in last night at 7 pm. Just broke through the stall and started climbing again. 174 degrees when I went to work at 6am.

CYM and coat it with this rub. Wrap it toss it in fridge for 12 hours. Unwrap and dust it again let sit at room temp for 1 hour. Toss it in.

I use it on almost everything I put into the Bradley coupled with the PID.

Jan's Dry Rub

Happy smoking

Justin

Looks good. I like the add of the herbs and will try it. Pics to follow..

Red88Carrera · 12-22-2010, 07:08 PM

8 tbs brown sugar, 4 tbs chili powder, 1 tbs onion salt, 1/2 tbs garlic powder.
Double, triple, etc... to make enough for the meat you are cooking.
225 degrees will cook an 8 pound pork butt in about 10-11 hours. Keep it covered. Time may vary for a brisket.

jsmithcds · 12-23-2010, 02:53 AM

Quote:

Originally Posted by Red88Carrera

8 tbs brown sugar, 4 tbs chili powder, 1 tbs onion salt, 1/2 tbs garlic powder.
Double, triple, etc... to make enough for the meat you are cooking.
225 degrees will cook an 8 pound pork butt in about 10-11 hours. Keep it covered. Time may vary for a brisket.

I have never had one cook that fast before. I did three 8 pounders yesterday. One took 15 hours and the other two were 17 hours at 225 degrees. I take butts up to 195 degrees so that it falls apart when you grab ahold of it.

If you only cook it 10-11 hours the magic has not yet happened. What temp do you pull it out?

Red88Carrera · 12-23-2010, 02:50 PM

You want the internal temp of the butt to reach 190-205 degrees. Anything less and you'll have to slice it. Let it sit for at least an hour after taking it off the heat. Some people pull it with 2 forks, but I just grab a portion with my hands. It should fall apart under the slightest pressure. You should not have to tear it apart. If I went 15-17 hours cook time, it would be very dry, with a very thick outer layer. I've done them in the oven, and on the gas grill. Both work the same. I baste it periodically for the last 3 hours.

holtjv · 12-23-2010, 03:30 PM

UPdate: rubbed and wrapped. Rub consisted of what I had around the house with some input from you guys. bbq starts tomorrow late through christmas day....

holtjv · 12-25-2010, 01:08 PM

Just wrapped for the last 2 hours. Skipped lunch so that I can have a pound or two of this glorious beast.

Thanks for the input, guys. Wish I could share with a Pelican. Jack

jsmithcds · 12-25-2010, 06:19 PM

nice looking cut. Looks like you got a nice bark on that one. like your smoke box. what kind of wood you burning?

holtjv · 12-26-2010, 06:12 AM

Oak.

I tried something different this time, wrapping the brisket in foil for the first several hours then the last 2. So it got about 6 hours of smoke.

The result was that it was much, much more juicy and moist. but the lean end was almost rubbery because of it while the moist end was even moister and very good. I prefer the Rudy's style, with the lean end very dry and so flakey it's tender--if that makes sense.

I'll keep the moist for sandwiches and chop the dry (with some moist) for chopped--usually the reverse.

jsmithcds · 03:53 AM

I messed around with an actual wood/charcoal smoker for a few years. After children the time allotted to the "Dedication" to the proper smoking technique has become limited. So I decided to go with the Bradley Smoker and a a Auber PID($500 or so all in). Now I can put food in the smoker and it does it all. It auto feeds the wood. Controls the preset temps within 1-2 degrees according to the inputs that I set up. It can be set to change temps after either and specific period of time or a specific internal temp has been reached. It make smoking fish a breeze. Start out with a cool smoke and the temp keeps rising to finish it. You can mix and match the types of wood you want to use in your smoke as well.

It is not the same as sitting next to the smoker with a buddy and a few bottles of Pabst but tastes just as good. And the wife does not have to write me off for the day.

This may be why my butt times are longer than red 88's. The temp swings in my box are with in a degree or two. I have never had a butt dry out on me. Thick bark on the exterior, yes sir. I would not have it any other way...... Always moist in the center. I have had some go as long as 22 hours when the box is tight full. They taste just as good as the ones that are done in 14 hours.

I need to try a good brisket some time. That one looks great.