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Wanting to take my Brisket up a notch, need some advice

 
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Sgt. Stel
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Joined: 27 May 2008
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Location: Cottleville, MO

PostPosted: Fri Jun 07 19 8:37 pm    Post subject: Wanting to take my Brisket up a notch, need some advice Reply with quote

Hey guys. I'm looking to take my brisket up a notch. What I do today is inject with Butcher Orginal Brisket injection mixed with Beef broth, Apple Juice, water and honey (I'm happy with this). For years I've been wondering when it comes to the rub. I've tried what is in Crazy Buzzards spreadsheet and have used a few different commercial rubs (McCormick's beef rub and Montreal Steak seasoning plus other) but I feel I could be better.

Tenderness is always spot on. I cook till 160° and foil (I also pan it at this point to save anything that esacapes) removing at 200° to foil again and let rest for a couple hours.

So suggest away pitmasters I'm open to ideas!

Sgt. Stel
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Pit Boss
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PostPosted: Fri Jun 07 19 11:24 pm    Post subject: Reply with quote

I season with SPG and don't inject anything...so I really got nothin'.
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jess
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PostPosted: Sat Jun 08 19 8:52 pm    Post subject: Reply with quote

Sorry I got nothing here. Old fashioned- plenty of pepper, salt, a little garlic, and cayenne.
The last change I made yrs. ago was wrap with butcher paper. It seems to help the bark. Good luck in your search...
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k.c.hawg
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PostPosted: Sun Jun 09 19 9:47 pm    Post subject: Reply with quote

For years I've used original Head Country on brisket. Don't know how it would profile out with your injection but it is spot on for my brisket desires. Smells amazing in the shaker. Makes a beautiful bark with no added help.
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Sgt. Stel
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PostPosted: Sun Jun 09 19 10:38 pm    Post subject: Reply with quote

Thanks Jess, Pit Boss and k.c.hawg for the replies.

k.c.hawg, I tried that a few years back and learned the both the wife and I have an issue with MSG and it is in their rub. But it tasted good! To bad my body doen't tolerate it. Shocked

Sgt. Stel
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jess
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PostPosted: Sun Jun 09 19 11:05 pm    Post subject: Reply with quote

Ok Sarg. lets try this. You like the taste of your injection, you are happy with the tenderness, so what is not quite right ?
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Sgt. Stel
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PostPosted: Mon Jun 10 19 7:53 pm    Post subject: Reply with quote

Great question jess. I think the rub needs improvement. I'm not thrilled with those I've tried. Head Country is good but there is the MSG thing Sad

Sgt. Stel
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jess
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PostPosted: Tue Jun 11 19 6:24 pm    Post subject: Reply with quote

So the label says salt, onion ,red bell pepper, msg, paprika , etc. It must have some cayenne or other pepper as is has some heat to it.
Maybe some input from Hawg or other reg. users ?
For my $ I would break out the coffee grinder and start from there in small batches. At the worst you will end up with a rub that has the flavors that you enjoy in it. Also a reason to Q more Laughing ...
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Snowsmoke
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PostPosted: Wed Jun 12 19 2:22 am    Post subject: Reply with quote

I have been using a 70% mix of Smoking Guns hot and 30% Killer Hogs AP rub.

If using butcher paper I spray with ACV/WATER before wrapping and thats it.

If going to foil - I hit it with half stick of butter and some Blues Hogg Smokey Mountain. Sets up nice, not super sweet and compliments the rub.

its probably a little more new england (no bbq traditions really) than you would like but who knows !
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Sgt. Stel
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PostPosted: Wed Jun 12 19 2:40 am    Post subject: Reply with quote

Thanks Jess and Snowsmoke gives me something to play with.

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Bigpappa1
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Joined: 25 Jun 2012
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PostPosted: Wed Jun 12 19 3:45 am    Post subject: Reply with quote

Hey Sgt.

I'm not sure how much help I can help, being that I'm dedicating this summer to stepping up my own brisket and butt game. That said, I know that the struggle is real. Here is what what I am struggling with and what was either working already or I managed to correct.

Rub - I upped my normal SPG to add in chili powder and a bit of onion powder. I do like this much better as the chili powder adds a deep bold flavor I like on smoked beef, and the onion is a nice savory accent. At the same time, I feel your pain; I feel like my rub is missing some zing.

Tenderness - This might sound crazy, but from the first time I cooked a brisket I just didn't think it was that hard. The biggest mistake I think people make is just pulling it off too soon. Once I started wrapping in foil I think it was a cake walk. I never had a problem with my tenderness, and I do like you only minus the pan. I have heard people say that makes it more "pot roasty" and they say it with a bit of a sense that that's not how it's "supposed" to be. I'm not sure about all that, but it never disappoints me.

Bark - Here's where I'm coming up short...I don't like my bark. The foil, pulling at the right time, and resting helps nail tenderness, but the bark gets too soft. All that work down the tubes is how it feels...I did a brisket with no crutch last weekend, and I was not a fan. The bark was more like jerky...bad jerky. Maybe I blew it somewhere else, but I don't think so. I am thinking of giving butcher paper a try, as it seems to be all the rage right now.

I'm not sure if any of that helps, sounds like we are in the same boat. Maybe talking about my bit will help you out some...good luck!
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k.a.m.
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Joined: 12 Dec 2007
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PostPosted: Wed Jun 12 19 4:22 am    Post subject: Reply with quote

Hey Sarge it has been a while.
I prefer Butchers original as you and I can point you to two different rubs that just work.
Mrs. K.A.M. is sponsored by Chupacabra rubs and Altons Brisket magic is awesome in fact all of his rubs are awesome.
https://www.2gringoschupacabra.com/collections/rubs/products/chupacabra-rub-brisket-magic-12-oz?variant=28093416003

I am sponsored by Suckle Busters and Dan has two rubs I use on my briskets.
Texas pecan as a base rub then topped with his SPG.
The two pair well together.
https://www.sucklebusters.com/bbq-rubs-seasoning/
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Sgt. Stel
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PostPosted: Wed Jun 12 19 7:47 pm    Post subject: Reply with quote

I hear ya Bigpappa1, I've got everthing but the rub pretty locked in!

k.a.m, thanks for the suggestions. I'm going to be looking into these for sure.

Sgt. Stel
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