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I am honored to have this thread made into a sticky. Within it you will find several things. First and foremost I believe that it does contain everything you need to know to cook a brisket. Second it contains the fellowship, heart and soul of smoked-meat. The banter, wit and humor that brings all of us here day in and day out all good thread seem to have it. Last but not least you will find words of encouragement and support that we have for everyone here.
One additional thing. Hindsight is always 20/20. After reading the thread I have been allowed to make corrections and add notes you will find these notes in Bold
And SmokeFromHell, just follow my lead. Lord only knows folks learn from the mistakes I make everyday.
Nakid Brisket flat. Light trim on the fat cap. Washed and and patted dry. Starting weight 11.43 pounds
Here is a bowl of my homemade rub. SmokeFromHell I'll make ya a deal son, I'll send my rub recipe to richtee if you send your sauce recipe to him and we will let him post them at the same time. Then again anyone with a sauce in the market place should be able to make a decent rub
I coated the brisket Lea & Perrins Worcestershire Sauce and gave it a good massage. The i dusted it with rub. Some folks rub it in, myself i kinda just smash it into the meat. I may use to much rub but i like it that way
Last but not least i wrapped it in plastic for a fridge nap until it hits the smoker in a few hours
Stay tuned its going to be fun
One knock against this thread was I did not post my rub recipe. So you can find it here;
http://www.smoked-meat.com/forum/sho...722#post450722
One additional thing. Hindsight is always 20/20. After reading the thread I have been allowed to make corrections and add notes you will find these notes in Bold
And SmokeFromHell, just follow my lead. Lord only knows folks learn from the mistakes I make everyday.
Nakid Brisket flat. Light trim on the fat cap. Washed and and patted dry. Starting weight 11.43 pounds
Here is a bowl of my homemade rub. SmokeFromHell I'll make ya a deal son, I'll send my rub recipe to richtee if you send your sauce recipe to him and we will let him post them at the same time. Then again anyone with a sauce in the market place should be able to make a decent rub
I coated the brisket Lea & Perrins Worcestershire Sauce and gave it a good massage. The i dusted it with rub. Some folks rub it in, myself i kinda just smash it into the meat. I may use to much rub but i like it that way
Last but not least i wrapped it in plastic for a fridge nap until it hits the smoker in a few hours
Stay tuned its going to be fun
One knock against this thread was I did not post my rub recipe. So you can find it here;
http://www.smoked-meat.com/forum/sho...722#post450722
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