Peppered Cow on Brisket. YES!!!

I used the last of my Peppered Cow sample (Thanks again Steph!) on a hot and fast brisket in my kettle yesterday. Cooked at a grate temp of about 325, oak and citrus wood with Kroger lump, fat cap down, to an IT of 175 at which point the brisket had a MOST beautiful color and surface carmalization. I panned and foiled over til it was 195 and probing like buttah when it was rested. Now, my brisket usually smells pretty darn good but the aromas of the beef with this rub...bliss. Heaven. Michele (Redhot here) and I could barely resist allowing the packer to rest until ready to slice after the sides were finished.

This stuff, Peppered Cow, is amazing on beef and I'm ordering some more soon. As in REAL soon. Get some y'all!!!

Peppered Cow brisket sandwiches last night. Deeeeeeeeelish.:grin::thumb:

Update - I really think the rub contributed to this delightful discovery...

http://www.bbq-brethren.com/forum/showthread.php?t=143679