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One more brisket question
Thanks!
Comments
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You are not looking at disaster but I've never been able to get those real small ones tender before they dry out. The 5 lbr should be great and you may be able to get the little one to behave as well.
Throw the small one on 2-3 hours after the big
Rub: what do you have? I like Dizzy Pig but I use 10 different ones. Any good rub will be great so use what you got or can get without too much trouble.
Assume 2 he's per lb at 250 dome and that should get you close. May be done earlier but that gives you plenty of timeKeepin' It Weird in The ATX FBTX -
Here's the brisket reading list-and it is worth the time while you are watching the BGE-
http://www.amazingribs.com/recipes/beef/texas_brisket.html
http://www.bubbatim.com/
http://www.nakedwhiz.com/recipes.htm
http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html
All the info you will ever need. Enjoy the journey-and remember it is "done when it is done" and that will be somewhere 190-205+/-. The real test is when a probe goes in and out of the thickest part of the flat like butter. If finished early FTC (foil, towels and cooler) til ready to slice and eat. It will dry out quickly once sliced (and slice against the grain).Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
I ain't much on store bought marinades, but I'm gonna tell ya', that Stubbs Beef Marinade is great for brisket and steaks.....only one I will use.....have a rub recipe I always use, but too long of an ingredient list to post for now. It's killer.
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I ain't much on store bought marinades, but I'm gonna tell ya', that Stubbs Beef Marinade is great for brisket and steaks.....only one I will use.....have a rub recipe I always use, but too long of an ingredient list to post for now. It's killer.
If it's killer, you need to share with the class......................Keepin' It Weird in The ATX FBTX -
Ok, here ya' go....this stuff is the bomb
1/2 cup dark brown sugar
1/4 cup granulated sugar
2 tbsp. dark chili powder
2 tbsp. smoke paprika
1 tbsp. oregano
1 tbsp. dry thyme
1 tbsp. sweet basil
2 tbsp. garlic powder
2 tsp. dry mustard
1 tsp. cayenne pepper
Just try it once, you'll use it on everything......
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Well, not everything, would go to well on chicken......... lol
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would NOT go to well on chicken
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