![]() The fatty side of the brisket called the “fat cap” only needs to be about ¼ inch thick. Let it sit for 5 minutes or so before flipping it over. Sprinkle 4-6 heaping tablespoons of Jeff’s original rub onto the brisket and use your hands to spread it out over the top and sides. Then use your hands or a cooking brush to spread it out all over this side of the brisket. This time I decided to use molasses as it is very sticky, gives it great color when mixed with my original rub and tastes great as well. A sticky surface under the rub fixes this problem. ![]() Rub is no good to anyone if it just simply falls off when you flip it over or when you are placing it on the smoker grate. to create a sticky surface on the meat so the rub will stick. I sometimes use mustard, spicy mustard, olive oil, barbecue sauce, etc. This side will be facing down in the smoker but let’s season it up before we flip it over. This stays in throughout the cooking process. I sometimes notch the meat but an even better idea is to simply run an extra long toothpick through it in the same direction that the slices need to be cut. We always slice across the grain as this gives you the most tender bite. Notice how you can see the strands of the meat and the direction that they run? This is called the grain but once we have rub on the meat, you won’t be able to see this grain directionįor this reason, it’s a good idea to mark this somehow so you’ll know how to slice it later. Place the brisket meaty side up (fat side down) on a cutting board or better yet, down into a large, deep foil pan to help contain the mess. ![]()
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