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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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09-27-2009, 06:01 PM | #1 |
Knows what a fatty is.
Join Date: 12-12-07
Location: Conway, SC
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Brisket rub
I finally did a brisket flat today. I know, no pics, didn't happen. The real reason for the post is the rub. It is awesome. Here it is:
Basic Rub for Basically Fantastic Beef Brisket 3 tablespoons smoked paprika 2 tablespoons black pepper 2 tablespoons tablespoons kosher salt 1 tablespoons granulated sugar 1 tablespoon mild chili powder 1 teaspoon ground cumin Don't get carried away, just a light dusting on both sides will do it. Rubbed the brisket and left in the fridge over night. I can't take credit for it. It came from Smoker-cooking.com. It took about 4.5 hours at 260. Sliced it thin. Unreal. |
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09-27-2009, 06:07 PM | #2 |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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no pics, didn't happen...
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