Any brisket experts here? Need some tips

[BBQPapa]

Hey folks,

I got a new smoker and ready to experiment! If any of you kind folks could give me some tips on what rub, charcoal etc. to use for my brisket before I hit the store, that would be great!

 

[Cowboy1955]

I use Montreal steak rub
I place a foil pan under it
A large can of water or apple juice
225 degrees until internal temperature reaches 165-170 degrees
Wrap it in peach butcher paper
When internal temperature is between 205-206 degrees pull it and let it rest for an hour. I use a ice chest
Pull out when your close to serving, slice and enjoy
Hopefully this helps you

 

[mixed up]

yes what he said

 

[Steve In Pa]

I use Montreal steak rub
I place a foil pan under it
A large can of water or apple juice
225 degrees until internal temperature reaches 165-170 degrees
Wrap it in peach butcher paper
When internal temperature is between 205-206 degrees pull it and let it rest for an hour. I use a ice chest
Pull out when your close to serving, slice and enjoy
Hopefully this helps you

Ditto but on the resting part if you’re done hours earlier than needed that ices chest plus a good towel wrap will keep the brisket plenty hot for many hours.

 

[jaykav]

Cowboys notes are on point but if you want some other tips I love watching how to bbq right on youtube, Malcom Reeds channel.

 

[hollrusl]

I inject with beef broth and salt, and I use a coffee rub, but otherwise what cowboy said.