BlackHawk Brisket Version 2.0 - Page 2

Boshizzle · 06-18-2012, 08:42 PM

Quote:

Originally Posted by Myrdhyn

So did you just use the exact same technique with refridgerator and molasses and such and the only thing you changed was fork and the rub itself, or was this completely different and all you did was trim->fork->rub

Exactly the same except for the fork used to rough up the surface of the meat and the rub.

El Ropo · 06-18-2012, 09:00 PM

Which commercial rub did you use? Not that I'm gonna try the EXACT same thing, but inquiring minds want to know.

Boshizzle · 06-18-2012, 09:03 PM

Quote:

Originally Posted by mr dirts bbq

BO: i must say i do enjoy reading your posts and "borrowing" your ideas, your definitely a mcgyver of sorts and you really enjoy bbq'ing and it shows, thank you for another great thread and great looking pron as always

Thanks, bro! It's just my way of trying to give back to the brethren.

Boshizzle · 06-18-2012, 09:04 PM

Quote:

Originally Posted by El Ropo

Which commercial rub did you use? Not that I'm gonna try the EXACT same thing, but inquiring minds want to know.

Smokin' Guns Hot with a little fine grind black pepper on top.

06-18-2012, 09:00 PM	#17
El Ropo Babbling Farker Join Date: 10-06-10 Location: Austin, TX Downloads: 1 Uploads: 0	Which commercial rub did you use? Not that I'm gonna try the EXACT same thing, but inquiring minds want to know. __________________ Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. Weber SJS. Stubbs. B&B Oak Lump. Cannondale 2009 F8 (for burning off all the great BBQ)