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Here is the rub recipe I’m using: (I’m using an 8.5 lb brisket at 1 hr per lb over hickory. I passed on the cider vinegar)

12 pound uncured brisket 1/2 cup brown sugar 1/2 Cup smoked paprika 6 TBS chili powder 6 TBS kosher salt 4 TBS cracked black pepper 4 TBS ground cumin 2 TBS garlic or onion powder 2 TBS dried oregano 2 TBS ground coriander 2 tsps cayenne pepper (alter to your liking) Raw, unfiltered apple cider vinegar (ACV) Mesquite or hickory wood chips

Here is the rub recipe I’m using: (I’m using an 8.5 lb brisket at 1 hr per lb over hickory. I passed on the cider vinegar) 12 pound uncured brisket 1/2 cup brown sugar 1/2 Cup smoked paprika 6 TBS chili powder 6 TBS kosher salt 4 TBS cracked black pepper 4 TBS ground cumin 2 TBS garlic or onion powder 2 TBS dried oregano 2 TBS ground coriander 2 tsps cayenne pepper (alter to your liking) Raw, unfiltered apple cider vinegar (ACV) Mesquite or hickory wood chips

(post is archived)

[–] • 3 pts

Synchronicity, I was grilling Steel Head, corn and asparagus for breakfast this morning... just felt like eating dinner.

[–] • 1 pt

I had salmon, red potatoes and eggs for breakfast. Little light, but good lord is that a great way to start a day

[–] • 3 pts

Made BBQ flavored pulled pork yesterday in the pressure cooker. I should have taken pictures of my meat.

[–] • 2 pts

I should have taken pictures of my meat.

@MaroonSaint

[–] • 2 pts

Can almost smell that baby from here..post after pics before it’s devoured :)

[–] • 2 pts

Yankee cooking S/P and smoke in Texas

[–] • 0 pt

*Mesquite smoked

He needs to cook it longer as well. 7am will be ready for breakfast tomorrow

[–] • 0 pt

Hot and fast,Texas crutch done in less than 6hrs. Not many do the long burn with stick burners anymore. Electric smokers and pellet rigs took over the tradition.Results is what matters,all that crap in a rub is a waste of time. Good smoke from a clean stack is where the real flavor is.

[–] • 2 pts

Yo dog, I know it's not traditional but next time try adding a lil bit of well ground Sichuan peppercorn to your rib. That spice has changed all my cooking habits

[–] • 1 pt

Is that from your dry aged stash?

[–] • 0 pt

No. This was fresh. That’s interesting though. Dry age something and the smoke it for ten hours. That would be very costly, but good! But, probably unnecessary. And, by the way, I bagged and froze those aged sirloins. Really didn’t have time to grill them this week.

[–] • 0 pt

Brisket is always best at 7am