It's pretty peppery, but I like this dry rub. A big bite kind of goes in stages -- pepperiness of dry rub, then strong hit of smoke, then the flavor of the beef comes through and brings it all together as I chew. The hickory chips I've used on all my smokes so far have given the meat just the slightest bitterness, so I'd like to try fruitwoods or oak, maybe with just the tiniest bit of mesquite mixed in.
Breakfast was smoked brisket and scrambled egg sandwiches on toasted english muffins, with homemade barbecue sauce.
― Thank you for talkin' to me Williamsburg (WilliamC), Monday, 3 June 2013 16:50 (seven years ago) link
My mother bought me a vacuum sealer a few months ago, so I'm going to portion out a bunch of this stuff, seal it up and freeze it for later. There's no way the three of us can eat a hunk of meat this size without being sick of 'cue forever by Wednesday.
― Thank you for talkin' to me Williamsburg (WilliamC), Monday, 3 June 2013 16:57 (seven years ago) link
I smoked my second brisket of the year a couple of weeks ago as a special request of my in-laws (former residents of Austin) who were coming into town for the evening. I went ahead and bought two tips instead of a whole. It was a total of 14 pounds. Even with 9 people and slicing off a good two pound portion for my brother-in-law to use for lunch sandwiches, my son and I were able to eat brisket for lunch for the week. Two words for great brisket leftovers: brisket fajitas.
― righteousmaelstrom, Thursday, 13 June 2013 00:34 (seven years ago) link
i did a brisket a few years ago at the cottage and it took a realllly long time. got a nice smoke ring tho.
― we're up all night to get (s1ocki), Monday, 17 June 2013 23:03 (seven years ago) link
Yeah, I was hoping to smoke the briskets the whole time but started the smoker too late. I had to wrap in foil and finish in the oven. This is how I usually cook these. The briskets turn out fine, but last year I did one in the smoker the whole time and the differences were marked.
― righteousmaelstrom, Monday, 17 June 2013 23:36 (seven years ago) link