I'm Smoking... a Brisket!

[Turbodog]

Yes Mindy, you got it. Hope it turns out good.

BTW, cook fat side up (obviously).

I agree with LNS on the turbinado sugar (I use Sugar in the Raw).

[MindyMoo]

BTW, cook fat side up (obviously).

No, not obviously! This is my first time, so I need even the most basic instructions!

Thanks!

[Low-N-Slow]

Fat side up has always been considered the conventional wisdom, as people believe the fat bastes the meat. But consider that the fat does not, and cannot diffuse thru the meat, it can only render and drip off. Depending on the type of smoker you use, fat side down can actually be preferable, especially in the case of bullet-type units.

[buzd]

My personal preference is to not use sugar in my rubs (not that there is anything wrong with it). I don't like too much glaze in general. If I do want to add some sweetness, I am more likely to use brown sugar than white or turbinado (unless I'm totally embarrassing myself and turbinado IS brown sugar, but I don't think so).

Some of my key rub ingredients (in addition to those mentioned) are paprika, mustard powder, garlic powder, and white pepper. I've also adapted from frying the technique of rubbing (or marinating) meat (or whatever) with creole mustard before battering or putting on dry rub. I don't know why it works, but it does.

[Low-N-Slow]

In BBQ circles, it is common to use a slather of "cheap yellow mustard" to get rub to adhere better, especially on pork. There is no residual taste of it whatsoever after cooking.

[Turbodog]

LNS, I have cooked fat side down for portions ofmy cook, but generally have fat aisde up for most of, if not all cooking time. I might have to try down for a longer time.

Althought the ribs I cooked Tuesday night were so good, I think I am gonna play around with ribs for a while.

[Low-N-Slow]

Here's a good, basic dry brisket rub:

1 T. salt (DC or Morton kosher preferred)
1 T. black pepper
1 T. ground red pepper
1 T. sugar (turbinado or brown)
1 T. paprika
1 T. garlic power
1 T. onion power


Don't make up a large batch of this-- the humidity here will turn the powders and sugar to rock in no time. Also, don't waste it rubbing very much of it on the fat side.

And a wet rub:

2 T. cayenne
1 T. paprika
3 T. brown sugar
1 T. salt
1 T. onion powder
1 T. black pepper
1 T. cumin
2 T. Worcestershire Sauce
1 T. Tabasco sauce
3 cloves garlic, crushed

Mix together. Coat meat with mixture and refrigerate for 24 hours.

[MindyMoo]

Thank you, everyone, for all your advice! The brisket and pork loin came out FANTASTIC! The brine obviously made the pork very juicy and tender, and I would never smoke it again without the brine. The brisket was not as juicy but still delicious, very fatty but some people really enjoyed the fat, it seemed!

My husband was complaining about how much work it is to clean that smoker, though... but to me, it was worth it!

Thanks again!

[kcdixiecat]

It is a mess to clean...but dang it..it makes me hungry every time we clean ours...you can smell all of that smoke all over again.

[Dilfan]

how much work it is to clean that smoker

Clean the smoker????
My "bullet" smoker is almost 10 years old and the only thing that is ever cleaned is the grill and water pan! But then again, I usually light the coals and let them burn with the cover off until they "ash", then when the flames go down, I put the cover on and let the high heat bring everything to temperature before I put in the water pan and food.
I also line the charcoal pan with 'tin foil" so getting rid of the ash is pretty easy.