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Unread 10-21-2009, 09:13 PM   #1
Bob E Que
On the road to being a farker
 
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Join Date: 08-19-09
Location: Ontario Canada
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Default First packer brisket

I usually get a brisket, from my butcher, cut right off the plate. This week I drove about an hour past my butcher to buy a case of cryovac packed briskets. $3.00/lb
I threw all but one in the freezer.
A little trimming


3 layer rub: PopDaddy's Butt Glitter, Dirty Dalmatian, powdered Prince.
I Fired up the UDS at 3:00am. 14 hours at average 275F.
1 1/2 hour rest, and voila


A little slicing.


Lit my ECB to cook some taters with EVOO, and garlic/herb spice, and served with some 'slaw.
There is 5 lbs left for sammies.
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