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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

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[–] • 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.