Is a rub required on brisket?

Steve,I think it would be like doing a slow cooked brisket in the oven.If it is a packer trim[untrimmed] it will still stay plenty moist from the fat cap.You can still rub it down with vinagar,or apple juice,or yellow mustard-if that is allowed.The advantage of doing a plain brisket in an oven is that you can start it at 450�-500�for 20mins. to get some bark effect and then reduce the heat to 210� to 225� to get to your internal temp. of 195� plus.In your cookshack you won't get much bark,but I think the rest would be the same.You could still foil it for a couple of hours after cooking to set your juices and continue tenderizing it.Hope this helps some and let us know how it turned out.

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Good Q 2 Ya,Tom.

Hey... I'm in the same boat. But my wife will go for the dry rub. I don't think that's a kosher problem... is it that she just doesn't want BBQ taste for pesach? I am worried that using no spices will result in a dull taste, even with the smoking. So instead of brisket, I'm going to do a whole rib roast, no bone, on the Weber kettle. With salt, pepper, rosemary and thyme, it tastes less like BBQ and more like good ole prime rib -- I just don't know if that's a kosher cut, but we're not that observant, so it will simply taste great. I'll go to the Weber for a temp of 350 for 12 min. per lb., to 135 internal.

I for one agree with placing the brisket on a grill to give you a seared surface to mimick a bark and then slow cook it without smoke. Can you use Kosher salt and pepper? I'm interested in the reason for absolutly no spice. Is salt considered a spice in the jewish faith?? Is pepper? nekked meat is cool just very different. Are you preparing this meal for a celebration of a traditional
jewish holiday meal? I've had mottza ball soup. I don't know the proper name of it but is was very good. With all the other foods you will probably have the mild brisket will probably fit just perfect. Me a Lutheran what do I know??? not much! Cheers!
Oscar,

Thanks for the great replies, everyone! I'm avoiding traditional BBQ spices, because we are afraid some of the participants wouldn't enjoy it - they are just not used to anything spicy. Pity, but they're not about to change now.

Salt and pepper are certainly fine in small doses - just no heavy rub, and no hot pepper. Also, smoke is not typical for this meal, and without the rub, smoke might overpower things.

I'm not Jewish, so I'm not too up on the details, but apparently the celebration reflects on hardships endured. The food is simply traditionally not very spicy, so I'm trying to match that.

Steve:
One thing you could do which I think is some sort of tradition is to slice it thinly across the grain and then serve a mustard with it on the side. this way who ever wishes can place as much or as little on the beef. The mustard being a traditional condiment, who's tradition? I have no idea all I know is it tastes great.

Oscar.

I don't know all of the kosher rules ,but if you can marinade over in Italian dressing the oils and vinegar work wonders.