Brisket cook 

Brisket cook

Going to cook a brisket today and try out a new recipe and compare it to my usual blend for some "not so scientific" in depth analysis.

I've had the rub made up all week sitting on the counter hoping for good weather. I guess I'm in luck because it is in the 40's today and it sounds like the mild temps will hang around.

I'll try to post some pictures of it and let you know how it turns out. Hopefully the neighbors will be up for some "judging".

Return to Main Page


Comment I just picked up a 12 lb Choice packer brisket. Going to season it up today and cook it tomorrow a.m. It should be done about the time for a late supper. I'm going to modify the Slaughterhouse Five recipe I tested a few weeks ago by cutting back on the pepper. I liked the Jeff Stehney rub, but found a little too peppery for my personal tastes. I think cutting the pepper in 1/2 should be a little more to my liking. Jeff Stehney also talks about starting the brisket fat side up and then flipping it before wrapping it up. I usually cook mine fat side down, but we finished 3rd in Lakeland last year and we cooked the brisket fat side up that day. It had some unrendered fat on it, which I personally thought looked a little funny, but some judeges must have thought it was o.k.

Sat Feb 26, 2005 10:52 am MST by The BBQ Guy

Comment Just finished eating some left over brisket from the cook yesterday. It was pretty good. I especially like the Blues Hog Barbecue Sauce we used. I've never had it before, but if you like a sweet tasting vinegar sauce, then I'd recommend it.

Sun Feb 6, 2005 4:12 pm MST by The BBQ Guy

Add Comment

Search This Site

Syndicate this blog site

Powered by BlogEasy

Free Blog Hosting