Did my first brisket yesterday in the 22.5 WSM. The guys thought it was superb! Me? eh...I think I need to work on the rub, or use a different mop sauce.
It was about 10# trimmed, and went on at 0730. Rub was a mix of brown sugar, paprika, chili powder, mustard powder, salt, garlic powder and ground pepper.
Mop sauce was applejuice mixed with cognac. Smoke wood was mesquite.
Brisket was mopped at noon and 4pm. It came off the grill at 1730 when it was at temp & very tender. Rested 30min under foil before cutting. Bark on it was very nice and not burnt. Meat was almost too tender on the flat, to slice.
I think next time I will use the Southern Mop sauce instead of AJ&C. "Something" was missing from the taste for me.
2009 22.5" WSM (Former Brinkman side firebox owner)
Posts: 10 | Location: NTX | Registered: October 08, 2009
Hello - I did my first brisket yesterday as well. Picked up a 7.5 pound choice. Threw it on 18 wsm at 430 am and it cooked for about 12 hours at about 225 on kingsford blue and cherry wood. I just threw salt, pepper, onion powder, and garlic powder on the outside and injected with some butter marinade. I served it with no sauce and it seemed a little dry.....The bark was terrific. I sliced it up in about 1/8 inch slices. Today I threw some bbq sauce on before microwaving and it was great...
Do you all usually eat Brisket with sauce or just plain??
Depends on how I cook it. If I go for roastbeef style (ie: medium rare) then it's not really smoked at all, and I prefer it with salt or maybe au jus gravy.
If I slow cook it, smoked, then I prefer it with BBQ sauces.
2009 22.5" WSM (Former Brinkman side firebox owner)
Posts: 10 | Location: NTX | Registered: October 08, 2009
Never had med-rare brisket that was very edible unless sliced paper thin. Even then it's not what one thinks of as tender.
Anyway, try ditching the paprika and mustard as neither adds much to the rub other than bulk. Up the chili powder (or, better, get a flavorful dried chile (or a few) and toast and grind your own.) Add a fair amount of granulated onion to the mix and some gropund coriander, a little cumin and an herb or two (thyme and a little marjoram or sage comes to mind), plus a pinch or two of cinnamon, which works well with chile. See what you think.
I cooked my first brisket on the weekend and by mistake got it rare to meadium rare and it was awfull. Infact it was south of awfull. I just finished it in the oven for another 3 hours at 350 degrees and it was fantastic.
Posts: 12 | Location: Ottawa, ON | Registered: October 11, 2009
