4 day weekend for me, doing a brisket on Sunday.
Got a Prime brisket at HEB for a reasonable price ($3.59/lb), at 13.x pounds untrimmed. I've never had one turn out TERRIBLE, but I haven't knocked one out of the park yet, either. This will be my first time to try a Prime brisket, so I want to do everything as "spot on" as possible.
My usual process is to coat liberally with Bolner's Brisket Rub the night before and leave it in the fridge until I get up in the early a.m. to start my fire. I have used yellow mustard in the past to give the rub something to stick to. Never noticed any mustard flavor in the finished product, so may do the same again.
I have an egg-type smoker (Grill Dome), and use lump charcoal. Usually my pit is closer to 250* than 225*, and I keep the meat on the grill 1-1.5 hrs per pound, taking if off the grill at just over 200* internal temp.
I've never gotten really great bark, and never much of a smoke ring. I do have some oak limbs from trees in my yard that I cut and stacked a few years ago. Thinking about getting my coals going and then throwing a few sticks on top before putting the brisket on this time.
Also thinking about skipping the Bolners and using Franklin's "coarse salt and ground black pepper" rub instead. I have whole peppercorns and will grind them the night before.
Anyone see any red flags or have any other suggestions to help me get to that "next level" brisket?
Also, I bought the brisket last night and was hesitant to leave it just in the fridge all the way until Sunday, so I had the wife put it in the freezer a few hours ago. Good/bad move?
TIA
Got a Prime brisket at HEB for a reasonable price ($3.59/lb), at 13.x pounds untrimmed. I've never had one turn out TERRIBLE, but I haven't knocked one out of the park yet, either. This will be my first time to try a Prime brisket, so I want to do everything as "spot on" as possible.
My usual process is to coat liberally with Bolner's Brisket Rub the night before and leave it in the fridge until I get up in the early a.m. to start my fire. I have used yellow mustard in the past to give the rub something to stick to. Never noticed any mustard flavor in the finished product, so may do the same again.
I have an egg-type smoker (Grill Dome), and use lump charcoal. Usually my pit is closer to 250* than 225*, and I keep the meat on the grill 1-1.5 hrs per pound, taking if off the grill at just over 200* internal temp.
I've never gotten really great bark, and never much of a smoke ring. I do have some oak limbs from trees in my yard that I cut and stacked a few years ago. Thinking about getting my coals going and then throwing a few sticks on top before putting the brisket on this time.
Also thinking about skipping the Bolners and using Franklin's "coarse salt and ground black pepper" rub instead. I have whole peppercorns and will grind them the night before.
Anyone see any red flags or have any other suggestions to help me get to that "next level" brisket?
Also, I bought the brisket last night and was hesitant to leave it just in the fridge all the way until Sunday, so I had the wife put it in the freezer a few hours ago. Good/bad move?
TIA