3.5 hours in
5 hours 150 degrees
Crutch time
Almost 8 hours, 203 degrees and time for a nap
Now we wait for a couple of hours.
It’s better than awesome.
5 Comments
Brisket II
Recent Comments
3.5 hours in
5 hours 150 degrees
Crutch time
Almost 8 hours, 203 degrees and time for a nap
Now we wait for a couple of hours.
It’s better than awesome.
5 Comments
The Connecticut Brisket Research Center 
That pink smoke ring = SUCCESS.
Delicious. I want to use a homemade rub next time and ditch the Jerry Baird stuff (which is mostly MSG). I think I can do something just as nice with freshly ground spices.
I want to cry, looking at these photos. If you want some rub recipes, I recommend the books by Chris Schlesinger and John Willoughby (Thrill of the Grill, License to Grill, How to Cook Meat, etc). I have never had the guts/patience to try smoking brisket, but I’ve done spare ribs and pork butt with their rib rub.
Er, cry with joy. In case that wasn’t clear. Sorry for any confusion.
Laura, I made my own rub, and haven’t looked back since. Cut back on the salt, used brown sugar instead of regular sugar, and throw in whatever suits your fancy.
If you use whole spices, make sure to toast them in a dry frying pan before grinding them, for the extra burst of flavor.
Jay, I am looking up recipes and getting happy.
Also getting excited about this Big Green Egg thing. Looks like an awesome tool. I think it does a lot of what your charcoal air-restrictor thing does. With a big heat-convecting dome on top.