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Old 11-06-2008, 12:50 PM   #19
somebody shut me the fark up.
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Join Date: 05-24-04
Location: Long Beach, CA

The brisket was done with a triple layer rub a la Barbefunkoramaque. I used Lawry's, his brisket rub and another layer of coarse black pepper. Smells awesome!
Wait! Bigmista wrote a cookbook?

2 - FEC 240
Pitmaker Vault
Medium Spicewine

Remembering Scott
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