WJones
New member
Doing a brisket tonight on my 18 WSM, she's such a good machine...excited as always...for feast that follows.
I'm stuck on "spicy brisket rub recipe" from the first time I used it from the classic brisket recipe I found here on 4/29/2010. After struggling initially, I've finally "perfected" this recipe with minion method night smokes to 200F. Tonight I'm going to try the "separate point after the flat is done and smoke it more trick...finally. I usually separate the point at the end of the smoke and eat it with appropriate fanfare.
Anyway, every time I read about brisket rub recipes I think maybe this one or that one would be good, but better? Doubt it?
Stuck.
Thanks, Wes
I'm stuck on "spicy brisket rub recipe" from the first time I used it from the classic brisket recipe I found here on 4/29/2010. After struggling initially, I've finally "perfected" this recipe with minion method night smokes to 200F. Tonight I'm going to try the "separate point after the flat is done and smoke it more trick...finally. I usually separate the point at the end of the smoke and eat it with appropriate fanfare.
Anyway, every time I read about brisket rub recipes I think maybe this one or that one would be good, but better? Doubt it?
Stuck.
Thanks, Wes
