I am almost ashamed to admit that I have 4 smokers and have had a Lang for over a year I have never cooked a regular brisket until this coming Sunday, I found a rub that lists:

1/2 cup paprika
1/3 cup brown sugar
3 TBSP garlic powder
3 TBSP onion powder
2 TBSP oregano

Sound okay, or what should I try. Any recommendations.

Any help would be appreciated, I have done many corned beef briskets into pastrami but this is my first real one.

Thanks

Since it's your first.. You may want to try just a basic kosher salt and cracked black pepper... You cant beat that..

In other words, keep it simple, got it. As it looks now I will be doing 2 beer can chickens, chicken quarters, a butt and the brisket. may try eggs also and of course abt's. thinking of another batch of Wicked Beans too. Should I inject the brisket, I was thinking apple juice and jack daniels.

You could inject it, but I don't know as it would improve it. Just plain smoked brisket is hard to beat. I would definitely do a batch of wicked beans to accompany the meat.:thumb:

Hey, it's hard to beat a mixture of garlic and pepper. I go to Sam's and pick up Tones garlic and pepper blend. I use it all the time and it doesn't need nuthin. Good luck on your first brisket.

In other words, keep it simple, got it. As it looks now I will be doing 2 beer can chickens, chicken quarters, a butt and the brisket. may try eggs also and of course abt's. thinking of another batch of Wicked Beans too. Should I inject the brisket, I was thinking apple juice and jack daniels.

The only reason I say keep it basic, is so you can taste the flavor of the beef.. Then you should have an idea of what other flavors you would like to add...

It's funny, I can use my bold beef rub and smoke with hickory... Tastes great.. Try using it with pecan or a lighter wood.. Just don't taste good to me.. Too strong of seasonings.. You will find what you like...

Okay sounds like a plan, what should I mop it with, I have been doing a LOT of research. I think I have a small pan that will fit between the reverse flow plate and the grate so I can save the juices. should I foil at 170 or just go to 190 and let the bark form. I have been BBQing everything I love for so many years I cant believe how confused I am about trying something I should have tried at the start

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I swear I am not a keyboard cook. Just a guy that need an education

The only reason I say keep it basic, is so you can taste the flavor of the beef.. Then you should have an idea of what other flavors you would like to add...

It's funny, I can use my bold beef rub and smoke with hickory... Tastes great.. Try using it with pecan or a lighter wood.. Just don't taste good to me.. Too strong of seasonings.. You will find what you like...

I believe Ken is right. Keep it simple this time, next time change a little something. If ya like it a little better, change a little more until you get it to your finest.

As for the part of being ashamed....Why. It wasn't something ya wanted to do until now. So now is the best time. You know, I bet it was 10 years before I tried a full ham on my smokers. Couldn't tell ya now why I never did it. But at the same time, its the only way to go.

Enjoy your brisket. let us know how it turns out for ya.

I believe Ken is right. Keep it simple this time, next time change a little something. If ya like it a little better, change a little more until you get it to your finest.

As for the part of being ashamed....Why. It wasn't something ya wanted to do until now. So now is the best time. You know, I bet it was 10 years before I tried a full ham on my smokers. Couldn't tell ya now why I never did it. But at the same time, its the only way to go.

Enjoy your brisket. let us know how it turns out for ya.

No, Like everyone else. Got a smoker, ruined a couple of good prices of perfectly good meat and got better at it. I have a New Braunfels offset a Smoke Hollow gasser, and when my wife asked me if I had ordered the pit I had been talking about getting yet (Lang) how long do you think that conversation took till I was running to the phone. She was the one who bought me the brisket today also. I guess I married the right one :hail:
Just got used to making the favorites Pastrami, ribs, chicken and the sides. time to move up

Thanks for all the help

You could inject it, but I don't know as it would improve it. Just plain smoked brisket is hard to beat. I would definitely do a batch of wicked beans to accompany the meat.:thumb:

Man those beans are great :thumb: I am making another batch of those tomorrow.

Animal! You have my smoker! I want it back!:lol:

First...For beef I never use a sugar rub...never...but thats just me...I also dont inject or mop a brisket...It just doesnt need it....Keep it simple and enjoy...

I cook brisket much the same as pork butt but without mopping...Foil at 170 and you cant go wrong...If you can cook a butt you can do brisket with no problems...Just dont try to hurry things up when it stalls...and it will...

Animal! You have my smoker! I want it back!:lol:

First...For beef I never use a sugar rub...never...but thats just me...I also dont inject or mop a brisket...It just doesnt need it....Keep it simple and enjoy...

I cook brisket much the same as pork butt but without mopping...Foil at 170 and you cant go wrong...If you can cook a butt you can do brisket with no problems...Just dont try to hurry things up when it stalls...and it will...

All great advice.....I wish I had something to add, but for once, I don't.. :faint:..... But I have injected 1 & High temp seared another 1 & still not sure if it made any difference.... :noidea:...... But they both turned out good :thumb:....... Keep us posted.

Not much to add keep it simple. Theirs a lot to be said about salt and pepper!

Not much to add keep it simple. Theirs a lot to be said about salt and pepper!

Salt and pepper is the king and queen, but garlic is the prince. The first chef I ever worked for me told me "beef gets garlic, , ,Period" I guess I've had that stuck in my head for 25 years:lol:

Good luck and let us know

JT

I swear I am not a keyboard cook. Just a guy that need an education

Heh... no worries...

I use a mix of thirds bourbon, cider vinegar and water and add some brown sugar and sometimes pepper flakes and powered onion...depending...

POST RESULTS!

Salt and pepper is the king and queen, but garlic is the prince. The first chef I ever worked for me told me "beef gets garlic, , ,Period" I guess I've had that stuck in my head for 25 years:lol:

Good luck and let us know

JT

All depends on personal taste. For me, beef gets the pepper, onion powder and a bit of salt for a rub. Most everything else gets garlic and what ever other stuff I'm in the mood for, some sugar for sure. Well not everything... no sugar on catfish.