Instead of going with a dry rub by itself, first apply a liberal amount of plain yellow mustard to the complete outer surface of the brisket and spread it out by hand, ensuring complete and even coating. Without adding a significant prep time to smoking a brisket, it's much quicker to go with something off the shelve that has been researched and tested by the pros. Just like the injection marinade, there are a ton of different recipes available on the web.Prior to consumption, if you want, the fat can be trimmed. I never have had a brisket come out dry by leaving the fat on. My way of thinking is that the layer of fat will help you to not cook the brisket too fast and I believe that it also helps keep the meat from drying out. I’m sure that they have good results doing this. A lot of people say that you need to trim the fat on a brisket prior to smoking it. brisket takes up lots of room in the fridge.
#I keep it juicy juicy plus
I’m not convinced that overnight is long enough for a marinade to get all the way in to the center of a 3-4 plus inch thick brisket. What this does is ensures that a juicy and spicy (not too hot) flavor makes it all the way in to the center of the meat. Inject the marinade every 3 inches until you've covered the complete brisket. Nowadays I use a store bought Tony Chechere’s Cajun buttery spice injection sauce that comes with it's own injection syringe. And many people still use this technique. Many years ago I would let a brisket marinade overnight in the refrigerator in spiced sauce. In reality, unless someone just completely burns the brisket to a crisp or even undercooks a raw brisket, it’s very difficult to cook a bad brisket.ġ0 lb brisket before cooking will serve 15-20. And I don’t believe that just because someone uses less time than this method that their end result will not be worth eating, just not as tender. Now would be a good time to mention that there is no quick way to accomplish this as the whole process will take approximately 12 to 16 hours depending on the thickness and quality of the brisket. The general idea here is to keep it simple and still smoke a great tasting tender brisket. I purposely have not included recipes for marinades, sauces, or rubs. Now, 50 some odd years later, my brother and I have adjusted my Dad’s technique to the point that I don’t believe a smoked brisket could come out any better. My brother and I grew up watching and learning from a brisket master. to have hot coals to shovel in to the fire brick and natural stone BBQ pit/smoker that he and my Grandfather made. My dad would make his own BBQ sauce and start a live oak fire at 5 A.M.
#I keep it juicy juicy how to
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