26
Oct
In Texas brisket is rubbed with a dry spice mixture and then slow-cooked over wood smoke. Some pit masters put their brisket on the smoker right after applying the rub and others swear by refrigerating the rubbed brisket overnight before it goes on the smoker.
Once the spices and other ingredients are well combined spread the rub all over the meat.
Rub brisket night before. For butts and ribs I always rub the night before and put into the fridge. Then I give them another light dusting of rub just before putting into the smoker. Ive not had any come out dry yet.
My Q is not usually dry and truth be told the times is was may have had nothing to do with rubbing the night before. Once the spices and other ingredients are well combined spread the rub all over the meat. Once it is covered in the rub place the brisket in the refrigerator.
You can rub the brisket the night before and leave it overnight for more deep flavor. Our last two comps of the year in October we got a call in brisket both times and we rubbed around 4pm on Friday before putting the meat on in the middle of the night on Saturday morning. I have done it both ways and I agree with the above posters I really didnt notice a difference.
All of his briskets at Franklin BBQ are rubbed down at least the night before with nothing more than salt and pepper lots of pepper. If you want to do something a little more exotic though you could definitely add things like brown sugar garlic and onion powder and maybe even a bit of paprika or dry mustard. Usually I trim the fat cap to 14 rub it the night before wrap tightly in plastic wrap and refrigerate.
Unless you plan on doing a basic salt pepper then you can rub just prior to putting it on the bbq. I smoke at a temp of 225 to 240 until it reaches an internal temperature of 195. Apply rub to the edges of the brisket using your free hand to catch rub and push it back on.
Let the brisket warm up to room temperature for an. Both of these and plain fresh brisket can be cooked by simmering them until fork-tender in water with onions garlic cloves or other ingredients. In Texas brisket is rubbed with a dry spice mixture and then slow-cooked over wood smoke.
However the brisket is prepared it should be cooled and stored in. Youre more likely to over-smoke a brisket than over-season it. With this particular brisket I opted to use only a dry rub and rubbed it in well before bagging the meat for an overnight stay in the fridge.
During this time the seasonings soaked into the meat a bit. Some pit masters put their brisket on the smoker right after applying the rub and others swear by refrigerating the rubbed brisket overnight before it goes on the smoker. At the end of the day this comes down to personal preference.
This brisket recipeseasoning guide is less about what you put on your brisket and more about how to do that and get the best results. Seasoning your brisket the night before and letting it sit in the refrigerator or cooler for at least 6 hours yields the best tasting and juiciest results. How long can you leave a seasoned brisket in the fridge.
Overnight with rub will draw out a LOT of moisture from the meat. So you have the option of allowing the rub to penetrate the meat overnight and having a slightly dryer finished product or putting the rub on right before cooking and have a more moist tenderloin or ribs or pork butt. Apply salt and rub the night before If you can its best to trim your brisket the night before you plan on cooking it.
This way you can apply the salt and rub and give it plenty of time to work its way in. Also Know should you marinate brisket. A good brisket marinade should have a healthy dose of acid.
To prepare your brisket first rub your mustard on both sides of the meat. Make sure to adequately cover all portions of the brisket and rub the vinegar-based sauce thoroughly into the meat. After preparing your brisket with a good coat of mustard rub your homemade dry rub into your cut of meat.
If you want to use the dry rub as a marinade wrap the brisket up tight and place it in the refrigerator for several hours. After the brisket is trimmed and dried well combine the Kosher salt and pepper in a small bowl or a spice rub shaker and evenly sprinkle it all over the brisket. For this smoke we are seasoning the brisket one hour before cooking.
Texas Style Brisket Rub Recipe. To each their own but I personally never have and dont see the need for injecting brisket. Plenty of natural flavor combined with whatever rubseasoning and plenty of natural fat to come out with a tender piece of meat.