Brisket, yup

[TheCook]

Brisket


-Nick

 

[TheCook]

Let me try that again.




-Nick

 

[bbquzz]

That up close shot is super, looks so moist.

 

[Vermin999]

Very nice!!

 

[wascolianpride]

Hell Yeah!!

 

[JIMMYJAM]

Great looking brisket! looks nice and juicy

 

[MI Smoke]

Nice lookin brisket. I'd pay for a piece of that.
Nice bark.

 

[Texas 1836]

Nick, that is serious bark Brother! I'm guessing no foiling involved? Looks moist and juicy, good job.

 

[Nick Prochilo]

That is a juicy looking piece of cow!

 

[LarryWolfe]

Making my mouth water!!!

 

[Cliff H.]

Looking good man.

 

[Captain Morgan]

did you make your own rub?

 

[cenote]

OH MY, looks great, please share rub secretes

 

[TimBear]

Oh My!!!!!!

 

[Toby Keil]

Fine lookin brisket and that is some fine lookin bark!

 

[bknox]

9:50am and now I crave beef brisket. That certainly looks tasty.

 

[TheCook]

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

 

[Tri Tip]

Love the bark on that there brisket.