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Unread 08-11-2011, 06:11 AM   #5
On the road to being a farker
Join Date: 10-12-10
Location: Knob Noster, Missouri
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Originally Posted by Pappy View Post
There are so many opiniions on cooking briskit. When you cook yours, take notes and let us know what you did. I want to try to smoke my 1st one next weekend.
This is true. I had never attempted one until I found this forum, and I have just tried what seemed to be the most popular methods.

The one I mentioned earlier involved a mustard slather, and Plowboys Bovine Bold rub about 12 hours prior to going on, and an injection of beef broth with more rub mixed in it injected about 30 minutes prior to going on the WSM.
22.5" WSM, Weber OTPlatinum (DA), Weber SJS
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