We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin
and Ground Beef Acorn Squash
recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here
I know there are already 1,000 discussions with this exact same title - I just want to make sure I have everything straight for this first go-around! I'm planning on using the Travis Method on a 12.74 lb. Choice Brisket from Sam's.
A few questions for @travisstrick or anyone other brisket gurus out there: For this method, rub goes only on top and not on the side that touches the sauce, right? Also, what time should I put it on in order to be finished for dinner tomorrow? I'm planning on cooking at 300°.
Lastly, I've never had burnt ends but I've heard they're incredible. How exactly do you make them?
Thanks for any input!