I'm sold on giving this rub a try! We cook our briskest the same otherwise. Have two briskets, chicken and some sausage to put on the pit this weekend.
This has my changed my thinking about how to do a brisket, This time around it will be fat side DOWN and NO FOILING. Just have 1 question for some of you: I usually load smoker with 1 brisket, some ribs, sausage. This time around I thought I would do 2 briskets alone. Anybody ever had luck freezing the 2nd smoked brisket whole for a later get together? Brisket is a sacred food of the Gods for me, I don't want to mess the 2nd one up!
Has anyone tried this with a Bradley electric smoker? I do not want it to dry.Sounds like I should smoke on Bradley 1/2 the time and then move it over.Thanks for any help
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