G
Guest
Guest
A friend of my son's cooked 3 briskets on an offsett this past weekend and didn't like them at all, so he gave a nine pounder to us for me to do... My question is this... I work so much at our little restuarant that I really don't want to pull an all nighter for my first brisket - so can I cut this thing in half and only smoke half now and the other a few days later... A good rub suggestion would also be helpful...
Next, I want to do a whole turkey breast next week for my son's girlfriend, who doesn't do beef or pork... I saw the recipe on the "let's cook site", but really want some help on doing a whole breast... Do I brine? Again, suggestions on a rub would be appreciated..
Thanks to everyone on this site for all their help for us "newbies"... It has really been a big help.
Gary in Searcy, AR
Next, I want to do a whole turkey breast next week for my son's girlfriend, who doesn't do beef or pork... I saw the recipe on the "let's cook site", but really want some help on doing a whole breast... Do I brine? Again, suggestions on a rub would be appreciated..
Thanks to everyone on this site for all their help for us "newbies"... It has really been a big help.
Gary in Searcy, AR