In loving memory of Kenis D. Keathley 6/4/81 - 3/27/22 Loving father, husband, brother, friend and firewood hoarder Rest in peace, Dexterday

Brisket

Discussion in 'The Smokehouse' started by The Wood Wolverine, May 4, 2024.

  1. The Wood Wolverine

    The Wood Wolverine

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    Wife found 3 cuts of brisket on sale so she brought them home. Seeing all that food in Dennis’s final GTG thread made me want que!

    Mustard binder, 2 got our favorite brand rub, Twisted Q, 3rd is from a local chain place called Redd’s.

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    Barkless cherry for smoke.
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    About 3 hours in. Keeping temp 250-300.
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    The Wood Wolverine, May 4, 2024
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  2. wildwest

    wildwest Moderator

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    :drool:
     
    wildwest, May 4, 2024
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  3. tamarack

    tamarack

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    Looks really good. What's up with the mustard thing? I got a friend who smokes brisket alot, but never used mustard.
     
    tamarack, May 23, 2024
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  4. 0rion

    0rion

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    Many, myself included, use mustard as a binder to make the rub stick to the meat better.
     
    0rion, May 23, 2024
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  5. Eric VW

    Eric VW Moderator

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    I started out with basic olive oil as a binder, but after rendering a lot of tallow from the trimmings, that’s what changed to… I say, “perfect!”
     
    Eric VW, May 24, 2024
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  6. buzz-saw

    buzz-saw

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    I use mustard on pork but never tried it on beef , I have been doing just S&P on moo-cow.
     
    buzz-saw, May 24, 2024
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  7. The Wood Wolverine

    The Wood Wolverine

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    As others have said, mustard is used to help the dry rub of spices stick to the meat better. I’ve used mayo too. Neither really leaves a taste that you can notice on the finished product.
     
    The Wood Wolverine, May 24, 2024
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  8. tamarack

    tamarack

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    That's a good tip. I'm gona smoke my first brisket sometime this summer.
     
    tamarack, May 27, 2024
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