I got got a new smoker last week, Weber Smoky Mountain, and the wife demanded I make brisket. I've never made brisket before, I figure now is as good a time as any to learn how, so off to http://www.letsgokings.com/bbs/f10/b...ach-73990.html I went and picked up a 11.5 pounder for about $43. It was actually 16 pounds but the guy behind the counter trimmed about 5 pounds of fat off(which saved me a few bucks), gotta love the service there. Found a rub on the internet and I'm in business.
The Rub
1/2 C Onion Powder
1/4 C Kosher Salt
1/4 C Garlic Powder
1/4 C Paprika
1/4 C Brown Sugar
1/4 C Black Pepper
I plan to start cooking around 2am and hopefully have it ready for dinner at 6:30 Friday night. Anybody have any suggestions? Wood choices are, Apple, Cherry, Red Oak, or Oak Red wine barrel. I'm leaning toward the wine barrel. I'll throw some pictures up as soon as I upload them.



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