Homemade Brisket Rub Recipe - Smoked BBQ Source (2024)

FAQs

What is the secret to the perfect smoked brisket? ›

It's important to let the brisket absorb the flavor of the rub for a long period of time prior to smoking. Wrap the rubbed cut of meat tightly in plastic wrap and then let it sit undisturbed in the refrigerator for at least six hours or overnight.

Often used for other meats that require long, slow cooking on the barbecue, such as ribs, the 3-2-1 method essentially involves firstly smoking the meat as it is for three hours, wrapping it for the second two hours, and finally finishing the cooking unwrapped for the last hour.

Place the brisket on the smoker fat side up. Depending on your smoker, if the heat is coming from below, consider smoking fat-side down to protect the muscle from drying out too much. Place the fattier point of the brisket closer to the fire. The extra fat will help insulate it.

Dissolve the salt and sugar in the boiling water. Add the ice, then let cool to room temperature. Place the brisket in the brine and cover. Transfer to the refrigerator to brine overnight.

Using a spray bottle filled with liquid, lightly spritz your brisket every 45 minutes to an hour. What's the liquid? Pitmaster's choice! It can simply be water to keep things moist, or beef stock to add some richness, or beer for flavor, or a combo of all 3.

When to season brisket. If you have the time, I recommend trimming, injecting and seasoning your brisket the night before you plan to smoke it. By letting the rub rest on the brisket for 6-12 hours you are essentially dry brining it. A dry brine will enhance the flavor and moisture of the brisket.

SMOKING A 3 POUND BRISKET

A 3-pound brisket will typically require 5-6 hours of smoking at the base temperature of 250° F to reach full doneness. If you have more time, you can lower the temperature for a more tender, fall-apart texture.

Yellow or dijon mustard – You will often see this listed as the binding agent, especially for smoked brisket, pulled pork, and pork ribs This is my preferred binding agent and I even use it on ribeyes and beef ribs. It's a perfect combination with any of our spice and rub ranges.

The best time to spritz your meat while smoking is just after the bark has formed. The bark on meat generally forms about 1:30 to 2 hours into your cook. It is important to spritz the meat every half hour to 45 minutes to prevent it from drying out.

Should you use a binder when smoking a brisket? ›

many cooks feel that using a binder. like mustard creates a better bark. helps the rub stick to the meat. and even enhances the flavor of your brisket.

That means that they smoke the brisket with a medium temperature, then on a very high temperature for a short period and then steam it for the last 10 degrees over a very long period of time.

For the initial smoke phase, I plan about 8 hours at 225 degrees F for my 12-13 pound briskets to reach 165 degrees F. However, your brisket will enter a phase in between 145 degrees F and 165 degrees F where the liquid evaporating from the surface of the brisket will cool it while your grill is trying to cook it.

A: You can usually figure about 1.5 hours per pound at 225 degrees for brisket, pork shoulder and other larger pieces of meat. Several things can affect this time such as actual meat thickness, wind, temperature and how often you open the door of the smoker.

When buying a brisket, look for one that's fresh and has good marbling. The marbling is the fat that runs through the meat, and it's what gives brisket its flavor and tenderness. A good rule of thumb is to choose a brisket that has a 1/4 to 1/2 inch layer of fat on top.

The type of connective tissue in brisket is called collagen. Cook the meat quickly and you get tough, dry meat. Cook a brisket slowly, with some liquid, and the collagen turns into gelatin. A tender and moist brisket is the result.

Common go-to rubs include seasonings like garlic, herbs, and spices. Just be sure to take it easy on the rub so that your brisket doesn't come out too salty. If you plan to mop or baste your brisket while smoking, be sure to coordinate the flavors properly with your rub. Marinating is another option for smoked brisket.