How far in advance can I put on dry rub? - Smoking Meat Forums
网页2013年8月27日 · I typically put on rub 36-48 hours before smoking, but this would be more like 72. I've heard some suggestions that this is ok as long as my rub isn't salt-heavy. I use a variation of the Thrill of the Grill rub recipe, just changing it by doubling the brown sugar and throwing in a little extra cayenne.
Salt the brisket ahead of time - Smoking Meat Forums
网页2018年3月28日 · Really depends on when you need it. If for a lunch, I would put that sucker going at 7pm the night before. When you wake up, brisket is done and you can hold it in oven at 170 for a long time, until you’re ready to eat it. Hope that helps and it turns out amazing. I’m doing a brisket and pork butt this weekend for Easter at my parents.
Brisket cooked low & slow in Yoder 640 - Smoking Meat Forums
网页Sep 28, 2018. #2. 4 hours in the Yoder is holding temp amazingly well. Yoder temp shows 209 to 225, Thermapro probe on the backside of grill/brisket shows 200 to 215, Flat probe temp of 145 & point probe temp of 130. I didn't raise the door but by the look of the subtle smoke coming out of the stack I'd say the AMPS is still producing smoke.
Dry brining Brisket - Smoking Meat Forums
网页SE Arizona. May 20, 2020. #2. A good rule of thumb is 1/2 teaspoon of kosher salt per lb of meat or 1/4 teaspoon of table salt per lb of meat. Kosher is the prefered salt. Put the brisket in fridge for one to two hours. NOT OVERNIGHT! No need to rinse off the salt as it will be drawn into the meat during the cook.
Mustard to "glue" the rub on the brisket - Smoking Meat Forums
网页2014年8月7日 · The flavor of the mustard does completely cook off. it glues your rub in place and it doesnt move. Im also pretty sure that it start tenderizing the meat and it seemed to me that it was pulling the rub into the meat and resulted in an amazing finished product. Just remeber to go with a nice thin layer. You dont need alot of it.
How long is ok to leave rub on a brisket before smoking
网页2016年7月7日 · I planned to smoke my brisket on Tuesday of this week in my Bradley Smoker so I purchased the brisket Monday evening, prepared the rub and covered the briskets in rub and then put them in zip lock bags and then put them in the refrigerator. Unfortunately I had to leave town and so the briskets are still covered in …
Lawry’s seasoned salt rub? - Smoking Meat Forums
网页2021年5月28日 · Oh man score! I’m jealous. That’s all I use on my chicken thighs. Just sprinkle them with that and cook them over some charcoal. I also add Lawry’s in with pretty much anything I make. It’s awesome on French fries instead of just salt too. Just substitute that instead of salt. The Art of Pork.
The secret to good brisket - Smoking Meat Forums
网页16. 11. Chonestahn, Pa. May 30, 2021. #4. I threw a 6lb brisket (after trimming the fat), on the ECB morning at 5AM. I liberally salted it with coarse salt yesterday, then rubbed down with 2tbsp coarse black pepper, tbsp sugar, tsp garlic, tsp ancho chili powder and a tsp of chipotle chili powder.
Brisket on Traeger Pellet grill - Smoking Meat Forums
网页2024年9月3日 · 7# brisket after trimming. Dry rub overnight. 225 temp entire time. At 3 hours temp began stall at 156 degrees. It stayed at 156 for 3 hours. It finally started to creep up in temp. I pulled and wrapped at 160. 1 1/2 hours later I …
To inject or not to inject (Brisket) - Smoking Meat Forums
网页2011年4月27日 · Trim the fat cap to 1/4 inch, inject the brisket (simple beef stock off the shelf (not cubes)) rub the outside with salt and pepper. Cook on the smoker at 250-275 for 3 hours (usually 155-160 degrees), fat side up. Foil Wrap until 200 degrees with a meat probe... The entire cook time is about 8-12 hours depending on weight..