Big Brisket Yesterday

Great job! This is all I can think of when seeing the pics- Hoagie roll+horseradish+sliced briskie+melted provalone+hot pepper rings=DELICIOUS!!!
 
Toast said:
That quit was made in the late 1940's by 3 generations of Ladies with a quilt loom suspended over a bed. They would lower the loom onto the bed and gather around to sew it.

For the record, the brisket was wrapped up tight in foil. No heirloom blankets were harmed in the making of this brisket. :grin:

Thanks for asking!
Click to expand...

Love it!

Question though...How long did you put the rub on before cooking?

With more complex rubs we've used in the past we've done overnight, but I'm thinking with just salt and pepper perhaps less time is okay.

Thanks, :angel:
 
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