Constance
Master Chef
My husband is an experienced smoker, but he's never done a brisket before. I've been hounding him to give it a try, so he's done all kinds of research, and is going to smoke 2 of them this weekend. The party is Sunday, but he's going to smoke the briskets Saturday, giving them a rub, and occasionally spritzing them with apple cider while they are smoking.
Then Sunday, he'll finish off the foil wrapped briskets in the oven, while he smokes 12 sides of ribs and a couple of 2 lb. "fatties" (roll style breakfast sausage dredged in seasonings and smoked whole).
Do any of you have suggestions for rubs? Should he put some kind of sauce on the meat when he puts it in the oven? Do you have any other words of wisdom for him?
I thought I would make horseradish sauce for a condiment, and perhaps also serve a small bowl of straight horseradish. What other condiments would you use with brisket?
Then Sunday, he'll finish off the foil wrapped briskets in the oven, while he smokes 12 sides of ribs and a couple of 2 lb. "fatties" (roll style breakfast sausage dredged in seasonings and smoked whole).
Do any of you have suggestions for rubs? Should he put some kind of sauce on the meat when he puts it in the oven? Do you have any other words of wisdom for him?
I thought I would make horseradish sauce for a condiment, and perhaps also serve a small bowl of straight horseradish. What other condiments would you use with brisket?
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