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Wow those are some great looking briskets. At what IT did you take them off the smokers? I have always done mine at 240. I love the idea of getting the cook done a lot sooner.Next time I will definitely smoke at 300. Great pics,nice looking UDS!
Both briskets look great. I have tried a bunch of different rubs on brisket and short ribs and have found that I prefer salt, pepper, garlic on beef over anything with sugar. The salt pepper and garlic compliment the beef flavor really well and really make the meat the star.
As for Bludawg, who would of thought that guy knew how to cook.
I'm gonna try Butcher Paper brisket, but I don't want to buy a monster roll of paper - where can I get a SMALL quantity of butcher paper, just to try it out?
Can anyone in the Lou help me out with either a source or a loan?