It was the darker one, the one on the left in the pic above. I didn't rotate them while cooking.
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Final Table Brisket
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I use your rub listed here, along with grub rub and salt lick rub on my pork shoulders. I also mix your rub with apple juice, and inject the shoulders with it. I smoke them on my BGE with hickory and apple chips, over mesquite lump coals until they reach about 170. Then I place in a foil pan with apple juice and water, then cover with foil and put in the oven until they reach 190-200. Then I wrap them in a towel and place in the cooler for 1-2 hours. Talk about great pulled pork sandwiches. Thanks for the recipe. Next will be briskest.
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Ok, I'm giving this a try with a few minor modifications. I'm using a 5 lb corned beef brisket. I couldn't find the Savory and I only used 1 tbsp of kosher salt (because corned beef is pretty salty already).
I rubbed the brisket last night and put it in the fridge. It went on the smoker about 45 mins ago. We'll see how it turns out!
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