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Brisket..... A week later.

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travisstrick
travisstrick Posts: 5,002
edited March 2012 in EggHead Forum
I just had some leftover brisket from about a week ago. It was so good, I'm moved to recommend the "Grand Champion" rub and "Allegro Hot and Spicy" combo. The sweet of the Grand Champion is a perfect match for hot of the Allegro. The method of using both are depicted in the attached photos. 

Edit: The meat goes straight into the pan and cooks in the liquid. No foil needed. 
imageimageimage
Be careful, man! I've got a beverage here.
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  • cazzy
    cazzy Posts: 9,136
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    Damn travis...2 briskets in 1 week!  Yall have been eating a ton of meat these days. 

    I've seen mustard used a few times, what is the benefit?  I hear you can't taste it and I'm curious if it serves any other purpose besides meat glue..

    No after pics?  I'd love to see the sliced meat!

    Just a hack that makes some $hitty BBQ....
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  • Ottawa_Eggman
    Ottawa_Eggman Posts: 111
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    Hmm.... full recipe and cooking details would be nice
    :D
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  • travisstrick
    travisstrick Posts: 5,002
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    These are old pics from last week. I just had the leftovers and was blown out of the water agian by how good it was.

    I'll post full recipe after I get to puter.
    Be careful, man! I've got a beverage here.
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  • cazzy
    cazzy Posts: 9,136
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    LOL...funny what happens when you rea while multi tasking. hah

    Still curious about the benefit of using mustard.

    Just a hack that makes some $hitty BBQ....
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  • travisstrick
    travisstrick Posts: 5,002
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    Oh yea. It's strictly to hold the rub in place. It may help with bark but idk. You can't see or taste it after the cook.
    Be careful, man! I've got a beverage here.
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  • austinfajitaman
    austinfajitaman Posts: 18
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    Travis,

    Where did you purchase the Grand Champion rub and Allegro Hot and Spicy in the central Texas area?  Appreciate the input.

    thanks,

    martin
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  • Village Idiot
    Village Idiot Posts: 6,959
    edited March 2012
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    Looks great, Travis !  I'm new to the Allegro Hot and Spicy, but anything with "hot and spicy" in it's name has got to be good !  I've got my eye on that for my next fajita marinate.  Shiner Boch sounds like a good idea too.  I don't like beer, but I buy Shiner by the six pack for putting in chili and other stuff.

    Martin.  You can only get the rub through the internet.  Click here.
    I've seen the Allegro Hot and Spicy at my local H.E.B.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • austinfajitaman
    austinfajitaman Posts: 18
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    Thanks VI.  I have got to give that one a try.
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