This morning as I walked through the Piggly Wiggly, what do I see. Oh Yeah
an 8# CAB briskie, all for me. So I scoop one up at off to the kitchen I go. I have read, everyhting on here that my old, mass of gray matter can absorb and am looking for a couple of quick tips and or opinions.
1.) Do I trim off any fat before the rub down begins?
2.) Am I looking at a flat, no point attached? Seems that way to me.
3.) I'm thinking, salt, pepper, corriander, Montreal steak seasoning for the rub. Sound simple?
4.) Want to smoke at 250* over hickory and cherry, maybe some apple. Now which cooker UDS, or WSM?
Havent's decided on a full smoke until 200* or foil with broth at 160*. I will let the alchohol gods decide.
Just loooking to get out of the gate and finish something that is wonderful BBQ.
