Brisket, yup

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Nick, that is serious bark Brother! I'm guessing no foiling involved? Looks moist and juicy, good job.
 
No foil. When it was done I did wrap it in butcher paper before I stuck it in the ice chest to rest.

I did a light coat of lawrys seasoned salt, then on top of that a coat of cumin, onion, garlic, Mexican oregano, paprika chili powder cayenne. This was also a fairly light coat.

Then right before it went on the pit I did a heavy coat of a rub that consisted of equal parts kosher salt, coarse grind black pepper, low salt lemon pepper..

This last part is what makes the crust like it is. It may seem salty at first but once it's done it's good. I think if you foil it with this much salt though it may come out over salty. And the pepper mellows out also.

If you google popdaddy's Tri-level rub or dirty Dalmatian you will get more info, that's where I got this recipe from. It's very good.


-Nick
 
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