The brisket for Super Bowl Sunday is officially underway.
Trimmed and mustard rub.
My rub is Wild Bill’s Great Basin rub, garlic powder, onion powder, kosher salt and black pepper.
The brisket gets injected with beef broth concoction. I now smoke with the fat cap down and cover the non fat cap side with some fat trimmings to render into the meat.
Plan is to put the brisket on about 11:00 to midnight tonight with some hickory, oak and apple.
I wonder if I can find a 99 dollar round trip ticket to Utah yet tonight!!
I just got done grinding and packaging half of a 54 pound case of bottom round into burger.
the other half is getting ground and stuffed into snack sticks and summer sausage tomorrow.
I ran out of time today to prepare the 12 lb. brisket I bought today for smoking like you are so I am saving it for next weekend.
as good as that looks,I may need your entire recipe if you would as I was going to use a basic Texas recipe,kosher salt,fresh ground black pepper and onto the pellet grill for around fifteen hours.
I need to quit trying to keep up with you,riverruns,and Denny O !! my poor little airplane wont be able to carry me this spring!!!!
Rested and sliced. Now onto the sandwiches.
Nice job Dave, it looks really really good, need I ask how it tasted.
Nice job Dave, it looks really really good, need I ask how it tasted.
Dan, I was really full after the craving process. Lol! Delicious!
I’ll bet, I would be too, darn that looks good,
check out the spice house brisket of love. Great rub out of Chicago, all I use on my briskets.
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