Whatcha BBQ/grillin'? (1 Viewer)

I can report the brisket was just as successful as the one last one I did, so I finally have a consistent brisket recipe for the Traeger to go along with the ribs and chicken. Next project is to figure out a perfectly smoked turkey.

May I ask what you season your brisket with? You might have said earlier in the thread but I didn't go back and look.

Do you use dry rub? wet rub? Marinate overnight?

I am still trying to work out my own brisket recipe and was just wondering what you do. Thanks
 
May I ask what you season your brisket with? You might have said earlier in the thread but I didn't go back and look.

Do you use dry rub? wet rub? Marinate overnight?

I am still trying to work out my own brisket recipe and was just wondering what you do. Thanks

Dry rub only, night before. I use Fiesta Brisket Rub. You must get Prime beef, only use Choice if Prime is not available.

Smoke 6 hours. Spray with beer/Worchestershire sauce mix every hour during the smoke. Wrap tightly and place in over at 275 for 6 hours (11-13 pound brisket).

Unwrap, drain and allow the brisket to rest for 30 minutes before serving.
 

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Dry rub only, night before. I use Fiesta Brisket Rub. You must get Prime beef, only use Choice if Prime is not available.

Smoke 6 hours. Spray with beer/Worchestershire sauce mix every hour during the smoke. Wrap tightly and place in over at 275 for 6 hours (11-13 pound brisket).

Unwrap, drain and allow the brisket to rest for 30 minutes before serving.

awesome thanks Bleu!!

I know the Fiesta brand seasonings. I used to get them when i lived in Houston. I like their fajita spice blend.

I will try this recipe. thanks!
 
Not sure why this thread dropped so far, but I'm know I'm not the only one cooking this weekend. We've got 3 racks of spare ribs, pork belly burnt ends and a few pounds of sausage. Just a few more hours to go.
 

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The brisket has been on since 1am. The point is at 175 right now. I'll check for tenderness around 190.

I'm thinking about burnt ends.

I used the trimmings, and some havarti to make cheeseburgers.
 

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I had a client gift me a bunch of spanish Iberico pork last week and tried what she said was the star of the show.

Iberico Secreto is one of the best things I've ever eaten.

Sous Vide to 128 for about 2 hours and then charred it on the grill for about a minute per side. Came out perfect mid-rare. For a side a little sweet potato hash was delightful.

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This documentary on the #1 BBQ in TX is amazingly done and the people behind it are a great bunch who love what they do...

 
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Easter brisket. Bought on a whim after seeing the sale at Albertson's for $1.67/lb for a choice packer. Not too bad for under $27 for a 16+ lber.
 

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