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Here are a couple of pictures from my brisket cook yesterday. It turned out pretty well with a very nice smoke ring. It was moist throughout, but sliced clean and easy.
Sliced brisket
Brisket close-up
5 comments:
Anonymous
said...
Wow that looks delicious! I am emailing from the UK and our BBQ culture is way behind you guys but I am going to put Brisket on my list of things i want to BBQ. Thanks for the inspiration!
Well done! What type of dry rub do you recommend? I've seen many people avoid using strong spices (like cayenne) that overpower the flavor of the meat. Similarly, is there a specific type of wood that preserves the flavor of the meat?
Here is a link to other posts I have written about the ways I prepare brisket: http://bbqguyblog.blogspot.com/search?q=brisket
I make my own brisket rub. I have never found a commercial rub for brisket that I like, so I developed my own.
I use Spanish paprika, salt, sugar, chili powder, black pepper, white pepper, cayenne pepper, and oregano. I have also found that brushing a light covering of bbq sauce on each slice front and back works very well. I like Blues Hog Barbecue Sauce.
I like to use Royal Oak lump charcoal and five or six chunks of hickory wood. I cook the brisket for 5 hours, wrap it in foil, and finish cooking to 198 degrees internal meat temperature and then I let it rest for at least 90 minutes before slicing with an electric knife.
5 comments:
Wow that looks delicious! I am emailing from the UK and our BBQ culture is way behind you guys but I am going to put Brisket on my list of things i want to BBQ. Thanks for the inspiration!
Well done! What type of dry rub do you recommend? I've seen many people avoid using strong spices (like cayenne) that overpower the flavor of the meat. Similarly, is there a specific type of wood that preserves the flavor of the meat?
Here is a link to other posts I have written about the ways I prepare brisket: http://bbqguyblog.blogspot.com/search?q=brisket
I make my own brisket rub. I have never found a commercial rub for brisket that I like, so I developed my own.
I use Spanish paprika, salt, sugar, chili powder, black pepper, white pepper, cayenne pepper, and oregano. I have also found that brushing a light covering of bbq sauce on each slice front and back works very well. I like Blues Hog Barbecue Sauce.
I like to use Royal Oak lump charcoal and five or six chunks of hickory wood. I cook the brisket for 5 hours, wrap it in foil, and finish cooking to 198 degrees internal meat temperature and then I let it rest for at least 90 minutes before slicing with an electric knife.
Looks Delicious!!!
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