Rudy’s South Texas Mesquite Brisket
Rub brisket thoroughly with rub and place on BBQ pit. Cook for 16 hours adding wood as needed to keep temperature at 225 degrees. Smoke for 5 to 6 hours if using a smaller 5 pound brisket.
What is Rudy’s brisket?
It is a full untrimmed smoked brisket between 6-8 pounds in weight, and feeds 10-12 people. Don’t worry about cutting, we have a nifty “How To” video to perfect your cutting skills. Choose your favorite Rudy’s side: Rudy’s Cream Corn or our Bar-B-Q Beans.
How long does Rudy’s smoke brisket?
Briskets are smoked from 15 to 20 hours, depending on the weather. By comparison, other meats they offer – pork loin, ribs, regular and jalape o sausage, chicken and turkey – smoke for only two to three hours. But whatever cut you choose, just like their cooking methods, Rudy’s presentation is equally straightforward.
What is the secret to moist brisket?
Add Moisture
After two or four hours of cooking, you can lightly spray your brisket with water, hot sauce, apple cider vinegar, or apple juice. You can do this every 30 minutes or every hour, based on preference.
How does Rudy’s make their brisket? – Related Questions
What liquid is best for brisket?
7 Options of Liquids to Use for Spritzing Brisket:
- Apple Cider Vinegar. This is one of the most commonly used liquids for a brisket spritz, especially for Carolina-style barbecue.
- Apple Juice. Apple juice is another popular spritz option.
- Beer.
- Beef Broth.
- Melted Butter.
- Worcestershire Sauce.
- Plain Water.
How do you make brisket super tender?
We cook our brisket at 250 degrees Fahrenheit (F) using cherry or apple wood from the Northwest. This temperature will break down the connective tissue, rendering some of the intramuscular fat, which in turn keeps the tenderness, and juicy flavor.
How to make the juiciest brisket?
Smoked Beef Brisket Temperature
Cooking it low and slow gives you the juiciest, most delicious BBQ brisket you will ever eat. Smoke unwrapped until your brisket temperature reaches 165°F. Then, wrap it in foil. Once your smoked brisket internal temp reaches 205°F, it’s ready.
How do restaurants keep brisket moist?
A: Restaurants keep meat warm by using a process called Ragout. Ragout is the French word for stew. It can be made with any type of meat, but it typically includes vegetables and herbs that are cooked in a hot liquid.
How do you keep brisket from getting tough dry?
Carefully pour the warm stock or broth onto the brisket. Crimp the foil together so that it creates a tight seal. The moisture should seep into the meat, thereby replacing the moisture that was lost. If it works, you’ll be rewarded with beef that’s as moist and flavorful as it would have been if nothing had gone wrong.
How to make juicy smoked brisket?
Season brisket on all sides. Place brisket, fat side down on grill grate. Cook brisket until it reaches an internal temperature of 160 degrees (about 3-4 hours). While it is cooking combine the beer, apple cider vinegar, beef stock, and butter to make a brisket baste.
Should you mop or spritz brisket?
Some pitmasters prefer to spritz as they feel this won’t disturb the surface of the meat as much as mopping would. Bear in mind, if you spritz then flip the meat immediately, you will lose some of the rub you have put on the surface of the meat.
Do you put olive oil on a brisket?
After trimming, we coat the brisket with olive oil which helps the dry rub stick. We mix coarse black pepper, kosher salt, and granulated garlic (not garlic powder) in equal parts in a small bowl. It’s our go to seasoning. It is simple and allows the smoked brisket to shine.
Do you oil brisket before rub?
After you’ve trimmed the fat, rub the entire surface with about 2 tbsp of Olive Oil. I like to use garlic-infused olive oil for a little extra flavor, but you don’t have to. The olive oil acts as a binder to hold the rub on the brisket.
Why put mustard on brisket?
The mustard layer is often referred to as a binder, slather, or schmear; The functional purpose of the mustard is to act as a glue for the dry rub and the brisket. This mustard layer imparts no flavor that’s capable of being tasted.
What should I season my brisket with?
The best rub for beef brisket is a simple mixture of coarse salt and pepper, paprika, and garlic powder. These simple seasonings make an incredible complement to beef, especially brisket!
Do you put anything on brisket before rub?
A brisket rub is a mixture of dried herbs and spices that is rubbed onto the surface of meat to add flavor. Depending on your cooking method, it can also create a crust on the surface of the meat. There is no need to oil the brisket before applying the rub.
Do you put liquid in with brisket?
Cooking brisket on the stovetop follows pretty much the same overall plan as cooking brisket in the oven: Pat dry and season the meat, mix a cooking liquid (about 3 cups for a 3- to 4-pound brisket), pour it over the meat, and cook covered low and slow.
Should I use sugar in my brisket rub?
Brisket Rub Ingredients
Most brisket rubs also use brown sugar, but because I don’t keep brown sugar in my pantry, I swapped in an equally sweet and delicious maple sugar. In fact, I think I may actually prefer maple sugar now in all my rubs – the flavor is amazing.
How far in advance should you rub a brisket?
Seasoning your brisket the night before and letting it sit in the refrigerator or cooler for at least 6 hours yields the best tasting and juiciest results.
Should I wrap brisket after rub?
It’s important to let the brisket absorb the flavor of the rub for a long period of time prior to smoking. Wrap the rubbed cut of meat tightly in plastic wrap and then let it sit undisturbed in the refrigerator for at least six hours or overnight.