whats everyone’s favorite method of brining and rubbing brisket?
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Brining/prepping Brisket
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Founding Member
- Jul 2014
- 851
- Las Vegas, NV
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CharGriller Pro COS
Oklahoma Joe COS
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I know I make damn good BBQ cause my 3 dogs have NEVER said no to it. (OTOH, my 13yr old says no to just about everything, except my ribs.)
Dead simple. Dry brine for 24 hours then rub down with a liberal amount of Montreal Steak Seasoning. Same for almost any cut of beef. I might mix it up a bit on other cuts with some or all of chili, cayenne, cumin, onion, and garlic powders, but you can't go wrong with a Texas style salt and pepper rub.
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Administrator
- May 2014
- 18988
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
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Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I go 1/2 tsp coarse Kosher salt per [post-trimming] pound of meat. Then on the thicker point end I add a slight dusting more. I try to do this at least 24 hrs in advance but I prefer 36-48 if circumstances permit. I like Meathead's Big Bad Beef Rub, Heaven Made Products' Texas Brisket Rub, and Henrik's Bonafide Beef Rub. Usually BBBR makes the cut, either straight or mixed about 50/50 with either the others since I like its bold kick on my brisket and so do most of my friends.
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Club Member
- Jul 2016
- 3394
- Elizabethtown, KY
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Current line-up of cookers: Oklahoma Joe's Bronco Pro, Masterbuilt Gravity Series 1050, Blackstone ProSeries 4 Burner 36" griddle, Weber Performer Deluxe and Weber Smokey Joe.
Step 1: trim away a bunch of hard external fat and thin parts of the meat that won't make nice slices; Step 2: separate the point from the flat. Then, usually, just some kosher salt and course ground black pepper for 24 hours. Occasionally, I'll substitute Montreal steak seasoning for the salt and pepper.
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Club Member
- Jun 2018
- 155
- Texas Gulf Coast
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For smoking, I am a committed stick burner.
For grilling, it's all about charcoal. Almost always HEB brand mesquite charcoal. If not that, then Kingsford mesquite charcoal.
I dry brine for at least 24 hours with Kosher salt. Then I use Tony C.'s as a rub. Even though Tony's contains liberal amounts of salt, I don't find that it gets too salty. I cook to an internal temp of 200-205 as measured in the thickest part of the point. Never had a complaint yet, except from my most vocal critic (that would be me).
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Thanks all - I’ve also been seeing the name Butcher Brisket injection around - anyone have experience using it to prep?
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Club Member
- Apr 2018
- 1633
- the LOU
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I inject, but for beef I make the liquid myself. Beef stock, Worcestershire 2:1 - almost the same as my marinade for jerky but without spices. (for jerky I add liquid smoke)
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Club Member
- Aug 2017
- 9849
- Hate Less, Cook More
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Butchers is one of the top injections on the BBQ comp circuit. I’ve used it and generally like it; having said that it’s main ingredients (beef broth, phosphates, MSG and soy) can all be mixed and matched in your kitchen. Kosmos Q is a similar and well used product.
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