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Author Topic: Hubs Brisket Tips  (Read 2478 times)

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Offline tlg4942

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Hubs Brisket Tips
« Reply #-1 on: January 26, 2014, 09:25:29 PM »
  Thanks Hub for the basic brisket instructions! That along with the comments helped quite a bit. I have only done 3 so far and this was a tip from one I used to make burgers from. I managed to wrap it in time that it turned out fork tender and moist. It was 165 when I wrapped it and 195 when I pulled it.
 While Kerry and I do tend to season beef with just salt and pepper most times. For brisket and roast I like to use a coffee rub I have come up with.
Thanks for the tip threads, They are a big help!
 

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Terry "Way down in Alabama"

Offline Saber 4

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Re: Hubs Brisket Tips
« on: January 26, 2014, 09:42:17 PM »
Looks mighty tasty, love the Brussels as well.
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Offline teesquare

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Re: Hubs Brisket Tips
« Reply #1 on: January 26, 2014, 09:46:02 PM »
You did a great job on that one Terry!
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Offline muebe

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Re: Hubs Brisket Tips
« Reply #2 on: January 26, 2014, 09:57:05 PM »
Beautiful brisket Terry!!!
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Offline mikecorn.1

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Hubs Brisket Tips
« Reply #3 on: January 26, 2014, 10:24:27 PM »
Great looking brisket!


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Offline CDN Smoker

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Re: Hubs Brisket Tips
« Reply #4 on: January 26, 2014, 10:44:20 PM »
Your right that does look super juicy, well done ;D
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Offline ACW3

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Re: Hubs Brisket Tips
« Reply #5 on: January 26, 2014, 11:01:58 PM »
Terry,
Great brisket!!  Tell us more about your coffee rub.  I need one for some pork butts I want to do.

Art
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Offline Saber 4

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Re: Hubs Brisket Tips
« Reply #6 on: January 26, 2014, 11:06:06 PM »
Quote from: ACW3 on January 26, 2014, 11:01:58 PM
Terry,
Great brisket!!  Tell us more about your coffee rub.  I need one for some pork butts I want to do.

Art

Marvin has a great coffee rub that he developed and bottles in Ft Worth and his chipotle mustard fusion sauce is amazing. https://www.rodakscoffeeandgrills.com/Rodaks_Coffee_and_BBQ_Grill.php  He's good people and ships.

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Offline Smokin Don

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Re: Hubs Brisket Tips
« Reply #7 on: January 27, 2014, 12:09:54 AM »
That brisket looks super!!! Please give me Mike and Mikes sprouts before they holler!  ::) Don
I just looked and they already replied! Can't believe they let the green thing slip!
« Last Edit: January 27, 2014, 12:11:37 AM by Smokin Don »
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Offline Wing Commander

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Re: Hubs Brisket Tips
« Reply #8 on: January 27, 2014, 03:30:53 AM »
Wow, that brisket looks so juicy! Great cook!
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Offline sliding_billy

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Re: Hubs Brisket Tips
« Reply #9 on: January 27, 2014, 04:12:35 AM »
Great job!
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Offline HighOnSmoke

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Re: Hubs Brisket Tips
« Reply #10 on: January 27, 2014, 06:37:28 AM »
Awesome juicy looking brisket and your sides look really delicious Terry!
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Offline Hub

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Re: Hubs Brisket Tips
« Reply #11 on: January 27, 2014, 07:07:05 AM »
Thanks for the kind words  ;D

You captured the spirit of my "Basic" posts.  My theory is that barbeque is like art -- everyone will see it differently -- so I just want to create a recipe and approach that will get you started with as little pain as possible.  As you progress, you add your own touches and adapt it to your taste and styles.

Hub
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Offline Pam Gould

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Re: Hubs Brisket Tips
« Reply #12 on: January 27, 2014, 08:07:22 AM »
Can I have some of that? Don't forget the green things too..will trade sausage gravy.  Pammie .☆´¯`•.¸¸. ི♥ྀ.
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Offline Pappymn

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Hubs Brisket Tips
« Reply #13 on: January 27, 2014, 01:52:54 PM »
Awesome color and moisture. Nicely done!
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