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Unread 05-12-2013, 06:11 PM   #7
BigBlockTank
Got rid of the matchlight.
 
Join Date: 04-25-13
Location: Tucson, AZ (Rockingham, NC)
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I always do a brisket that is around 15-18 lbs. I soak overnight in beer and a few spices, but that depends on the look of the cut I get. Then I rub it real good with my favorite rub (Rudy's rub for brisket, it's really close to my own rub, so I buy it instead of making it), and again overnight in the fridge. I wrap it for the first few hours, then unwrap and finish. Mine on the smoker takes about 6-8 hours. It is very tender, and pulls very well, and has a big ring. Good luck, and let us know how it comes out!!!
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Just an old school country boy. I don't take anything online too serious, except BBQ!!!
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