For brisket I tend to stick with Santa Maria style. Salt, pepper, maybe a little granulated garlic (bloom in a liquid for additional flavor).

Pass on store bought rubs; salt is cheap so there's a lot of it in those rubs and they're always bad. Mix granulated garlic, kosher salt, dark brown sugar, mustard powder, cayenne pepper, paprika, cumin and black pepper (maybe some chili powder) in various ratios until you find something you like. Paprika is largely for color, brown sugar and granulated garlic for filler, salt and pepper to taste, cayenne to heat, I do my cumin by smell.

Just make your own.

I'm laughing so hard right now, shouldn't have smoked that weed.

<iframe width="560" height="315" src="https://www.youtube.com/embed/DK2ugDR-G2I" frameborder="0" allowfullscreen></iframe>

Make your own rub. Tons cheaper.

Last few I've done were a straight Dalmatian rub - equal parts salt and pepper. That's really outstanding.

I was pretty much jerky, I didn't use any foil at all and never let it rest. Also, I have a digit instant read thermometer and I always thought to myself afterwards "did I have it set on Celsius"?

180 C would be like 350 F. If you were cooking below 350, that's not possible.

I usually foil mine after about half my smoke time, and when I pull it, wrap it in towels and put it in a cooler for at least an hour.

If you cut right into it, any moisture left in the meat bled out, which is why it was dry.

Did it have a fat cap or was it trimmed?

I believe it was trimmed, I got it from Costco.

That's assuredly part of the problem then. All the flats at my Costco are trimmed and very lean. You need that fat cap to melt into the brisket to keep it moist.

You can approximate it by putting a layer of bacon on top.

Or buy untried brisket and trim yourself.

I'd say that's it. Brisket needs fat.

The fat cap on this one wasn't too shabby, gonna take it nice and slow this time lol.

https://uploads.tapatalk-cdn.com/201...b6a9020869.jpg

https://uploads.tapatalk-cdn.com/201...7fa170f73f.jpg

https://uploads.tapatalk-cdn.com/201...c98e1ba1e4.jpg


Sent from my iPhone using Tapatalk

https://uploads.tapatalk-cdn.com/201...79a3926b5f.jpg

Smoking this

Going to smoke a brisket flat. Does anyone inject?

I'm not, just a dry rub. I have one on my WSM right now.

I never have either but was just reading about it. I use a water smoker and it keeps it moist enough but I was curious what it would do for flavor.

Looking forward to Tuesday!

My first brisket flat failed miserably, I'm trying it again. Once I get it down I'll start experimenting.