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Brisket of Love
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SoDakEgger
Posts: 122
Tried some of this rub from Milwaukee last weekend.
Smoked it with hickory this time, instead of mesquite.
Cooked the better part of 20 hours.
Separated point and flat.
And made burnt ends with the point.
Good stuff, I tell ya.
Smoked it with hickory this time, instead of mesquite.
Cooked the better part of 20 hours.
Separated point and flat.
And made burnt ends with the point.
Good stuff, I tell ya.
Comments
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Looks PURFFECT!
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I have to agree. It looks great.Dave San Jose, CA The Duke of Loney
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did the spice have good flavor?
where at in South Dakota? -
Wow, looks great. Well done!
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SoDakEgger, that brisket looks sooooooooo good!
The ingredients in that rub look wonderful. I think I'll have a friend in Milwaukee bring some when he visits. -
Does indeed look wonderful. How would you describe the dry rub? Do they ship by mail?
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Bruce, I bet they would ship. I think you can read a web site address if you look at that photo. I liked it, but after a long sit on the Egg, it's tough to say how pronounced that rub is in the end product. I really like the smell of it. I think it has some celery component to it, because it smells like a really great Bloody Mary.
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We met the owner of The Spice house on a walking food tour in Chicago last year. Everyone at the shop knew a lot about cooking and spices. I picked up some of the Brisket of Love rub and I thought it was realy good.
If you get a chance to try their White truffel infused salt get some. It is sooooo good on scrambled eggs!
good job with the Brisket. -
Looks mighty tasty... hmmm... brisket of love. Couldn't be all bad! Large and Small BGE * www.quelfood.com
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