4TheLoveofBrisket
Full Fledged Farker
- Joined
- Jun 11, 2009
- Location
- Saline, Michigan
Doing two briskets today. Picked up two 11 lb 'ish full packers at Wal-Mart. One had a big gash in the flat which I didn't notice until I opened them. Hopefully this doesn't dry that flat out. One is for dinner with the parents, and one to vaccum seal for later. Trying Popdaddy's Tri-Level with Dalmation technique. I've only got PRON for one of them.
Up at 3am. Stoked a fire on the old stickburner: Fuels of Choice? White oak and Mesquite.
De-cryo'ed the Briskets. Here's a shot pre-trim
Trimmed:
Fat side up with a light coat of Bolners "Season It All".
Fat side up with a liberal coat of a no salt rub I threw together. Rub consisted of:
3 Parts Ground Ancho Chili poweder
3 Parts Chili powder
3 Parts Granulated Garlic
3 Parts fresh ground celery seed
3 parts Onion Powder
3 Parts ground mustard seed
3 parts Paprika
2 Parts fresh ground Cumin
Next, a very liberal coating of Dalmation rub, without lemon pepper though. Having a hard time finding a no/low salt version.
After all that work, I found myself extremely famished and hungry so I made some Bean and cheese breakfast tacos:
More pics later....
Up at 3am. Stoked a fire on the old stickburner: Fuels of Choice? White oak and Mesquite.
De-cryo'ed the Briskets. Here's a shot pre-trim
Trimmed:
Fat side up with a light coat of Bolners "Season It All".
Fat side up with a liberal coat of a no salt rub I threw together. Rub consisted of:
3 Parts Ground Ancho Chili poweder
3 Parts Chili powder
3 Parts Granulated Garlic
3 Parts fresh ground celery seed
3 parts Onion Powder
3 Parts ground mustard seed
3 parts Paprika
2 Parts fresh ground Cumin
Next, a very liberal coating of Dalmation rub, without lemon pepper though. Having a hard time finding a no/low salt version.
After all that work, I found myself extremely famished and hungry so I made some Bean and cheese breakfast tacos:
More pics later....