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First attempt at a full packer

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Comments

  • I think you're going to be hooked on doing a lot of briskets and your future
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  • SaltySam said:
    Finally... We're home. Excellent smoke ring and tender and juicy.
    That looks great...what did your rub consist of?
    Making the neighbors jealous in Pleasant Hill, Ia one cook at a time...
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  • SaltySamSaltySam Posts: 386
    Equal parts brown sugar, paprika, salt, pepper, ancho chili powder and half part fresh ground coffee. It was pretty close to Mickey's rub, with a bit more pepper flavor. I really liked it.

    LBGE since June 2012

    Omaha, NE

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  • lousubcaplousubcap Posts: 6,094
    @SaltySam-Great result.  Glad you stayed the course as you definitely hit a home-run.  With that as a base-line the left-overs will be eggcellent!
    Louisville
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  • How spicy was the rub? I love the heat but SWMBO dosent...she likes it more sweet so I backed off on some of the chili powder and pepper and replaced it with more brown and some white sugar...but yours looks a lot better then mine did.
    Making the neighbors jealous in Pleasant Hill, Ia one cook at a time...
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  • SaltySamSaltySam Posts: 386
    Ancho chili powder doesn't have as much "punch" as regular chili powder. The two are definitely different flavors. I thought it was spicy, but more from the black pepper than anything else.

    The rub I made used 1/3 cup of everything but the coffee, so with six ingredients, it was a bit shy of 2 cups. I applied it pretty liberally, and used probably 1.5 cups to cover the brisket and the burnt ends. I think that's why I had such a nice bark. I might dial back the pepper a bit and go heavier on brown sugar next time.

    LBGE since June 2012

    Omaha, NE

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