Somebody's been to The Restaurant Depot!
What time should we be over for dinner?
Wow - that's a lean brisket - looks delicious Jim.
Jim, Looks DYNOMITE! What went into your rub? Did you do any internentions to the meat? Brining, pumping, tumbling. I've been messing with Sodium Erythrobate lately when curing the briskets for pastrami. It really helps the salt penetrate to the core.
I wish my mothers brisket turned out like that. Can you post your recipe or send a PM?
I've never done a brisket before. Maybe when I order my 1/2 cow this spring I'll make sure I get one and try it out. Also getting a BGE next month....ideas ideas....
Jmad, there are a few guys on this forum that are big egg heads. Deckhand, where you been?
It's top secret so don't tell anyone OK?
Originally Posted by DoktaP
¼ c kosher salt
½ c coarse pepper
2 T lemon zest
½ t cayenne
1T granulated garlic
2T granulated onion
Not super critical on the proportions, I rub at least one day in advance but two is better.
Cook and enjoy.
Great looking brisket. The smoke ring is really nice.
You smoked it fat side down?