In addition to soaking...
I've done a couple of these recently. I like to rub em with a pepper heavy, salt-free dry rub (pastrami style). I did one fully encrusted in freshly ground pepper and it was so hot I could hardly stand it. Otherwise I usually smoke em just like any other brisky. I have also overcooked one on accident and it turned out great b/c it pulled right into hash for taters and sauerkraut. I don't like to foil these either b/c mine have turned out moist and I like a gnarly crust. Good luck. Hope your first one turns out good!
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