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Beef Brisket! Rub and refridgerate yes or no

 
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sizzler



Joined: 01 Sep 2009
Posts: 18
Location: Saarburg, Germany

PostPosted: Fri Sep 25 09 11:08 pm    Post subject: Beef Brisket! Rub and refridgerate yes or no Reply with quote

Hi,

I read in a lot of topics that you rub your brisket and put it directly in the smoker. I usually rub it the day before and wrap it into plastic and into tthe refrigerator overnight. Than I let it come up to room temp and put it on the grate.
What's the difference between both? Is the overnight brisket more spicier?
What do you prefer

Thanks for your input. Plan on doing one tomorrow together with a pastrami, curing since last tuesday.
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allsmokenofire
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Joined: 26 Apr 2005
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Location: Oklahoma

PostPosted: Sat Sep 26 09 12:00 am    Post subject: Reply with quote

I season all my meats no more than an hour before they go on the smoker. I've never experienced any benefit in seasoning the night before.
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stetch
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Joined: 31 Aug 2007
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Location: Bay area, California

PostPosted: Sat Sep 26 09 4:02 am    Post subject: Reply with quote

i read an article in food and wine on this... July 2009, page 54- I'll see if I can find it online.

this is a philosophical debate of epic proportions.
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stetch
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PostPosted: Sat Sep 26 09 4:04 am    Post subject: Reply with quote

here it is-

http://www.foodandwine.com/articles/the-juicy-secret-to-seasoning-meat
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sizzler



Joined: 01 Sep 2009
Posts: 18
Location: Saarburg, Germany

PostPosted: Mon Sep 28 09 3:42 pm    Post subject: Reply with quote

Thanks guys,

I seasoned my brisket on saturday evening with 2 packs of fajita mix and started to smoke it on sunday mornig at 8 am. It had a good amount of fat throughout and it was very juicy and tasted delicious.
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skybob
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PostPosted: Wed Sep 30 09 9:09 am    Post subject: Reply with quote

I put the rub on my briskets, wrap'em in plastic and put in the fridge for at least a day.
Then, I start the smoker and take the meat directly from the fridge to the smoker. It seems like I get a little more smokering due to the meat having to stay in the smoker just a little longer. Usually, I start the smoking at 180 degrees for about 6 hours, then take the temp on up to 245 till the meat reaches 195. It's always worked well for me that way.
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sizzler



Joined: 01 Sep 2009
Posts: 18
Location: Saarburg, Germany

PostPosted: Wed Sep 30 09 3:21 pm    Post subject: Reply with quote

skybob wrote:
I put the rub on my briskets, wrap'em in plastic and put in the fridge for at least a day.
Then, I start the smoker and take the meat directly from the fridge to the smoker. It seems like I get a little more smokering due to the meat having to stay in the smoker just a little longer. Usually, I start the smoking at 180 degrees for about 6 hours, then take the temp on up to 245 till the meat reaches 195. It's always worked well for me that way.


180 is low. How long does it take, let's say for a 6 lbs brisket to reach 195? I smoked mine at around 230 and it took 12 hours.
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stetch
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PostPosted: Thu Oct 01 09 11:26 pm    Post subject: Reply with quote

180 is really low, and you probably get the meat way too smokey I'd guess.

I usually run 205-225.
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SoEzzy
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Joined: 13 Oct 2006
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PostPosted: Fri Oct 02 09 4:14 pm    Post subject: Reply with quote

It all depends on the salt content of the rub. High salt goes straight on the smoker, low salt may be refrigerated overnight.
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BRBBQ
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Joined: 01 Mar 2008
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PostPosted: Mon Feb 08 10 4:35 am    Post subject: Reply with quote

SoEzzy wrote:
It all depends on the salt content of the rub. High salt goes straight on the smoker, low salt may be refrigerated overnight.
Will the higher salt content give a better smoke ring as well Question
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