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Reply to "How far in advance do you rub your brisket?"

Hi, I would love to get a brisket out of my offset that rivals the better Texas-style bbq restaurants Smoking Brisket. We have two of them that do a fantastic job on their brisket.
What they have that I do not get is moisture even on their flat meat. I know there is a secret there that no one will discuss.
I have seen beef tallow used to keep the meat moist. Also, long 10-hour plus rests at 155 degrees. I just can’t my brisket come even close to theirs.
My smoker is a small horizon that I purchased from the bass pro shop. I use standard salt pepper as my seasoning and wrap using butcher paper.
Does anyone have a method they would be willing to share?

Last edited by Ahsan
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