A Premonition of impending disaster.....

[beerthief]

here's the recipe, get all your favorite spices, dump them into a big bowl, add a bunch of Garlic salt and brown sugar, mix until even, dump it all over a nice piece of brisket or any meat, make sure to get it everywhere, throw it in a smoker, fat up and smoke it for about 4 hours on smoke setting or 180° and then turn the heat to 200°, let cook for about 12 hours, take it out and enjoy......

i like to put the rub on and wrap in saran and leave in fridge for 12 /24 hours . unwrap and smoke for 4 or 5 hours, then wrap tightly in foil and cook another 12 hours in the oven @ 180 /up to 200 .

 

[KatoKevin454]

i like to put the rub on and wrap in saran and leave in fridge for 12 /24 hours . unwrap and smoke for 4 or 5 hours, then wrap tightly in foil and cook another 12 hours in the oven @ 180 /up to 200 .

for Brisket leave unwrapped or it will cook uneven

 

[beerthief]

for Brisket leave unwrapped or it will cook uneven

mine never do , nice self basting in the foil

 

[HogKiller]

that will do the job.... just remember low and slow.....

Yep, I'm going over to Smart & Final, and pick up a whole Brisket, trim the hard fat off, give it a nice salting, then seasoning, the Saturday when I've got time get it on In the AM, should be jerky by 5pm. Some foil wrap, some don't, I've done some ribs where toward the latter half it's foiled, I'll see how I feel that day.

 

[dv8eod]

Either foil or parchment paper, then raise the heat. I marinade with Cajun injector then refrigerate 12 hours and throw a rub on top just before smoking. Definitely trim off the excess fat because that turns into something nasty. I'll wrap probably the last couple of hours of heating, the smoke only penetrates so far anyway.

 

[KatoKevin454]

Any way you want to do it, it's all good, everyone has their own twist on it, make it yours

 

[HogKiller]

Either foil or parchment paper, then raise the heat. I marinade with Cajun injector then refrigerate 12 hours and throw a rub on top just before smoking. Definitely trim off the excess fat because that turns into something nasty. I'll wrap probably the last couple of hours of heating, the smoke only penetrates so far anyway.

A little trick I've learned is to poke beef full of holes and use soy sauce, the soy breaks down the tissue, tenderizes the beef, then vacuum pack it over night.