T
trouserchili
Guest
I've picked up a nice large hunk of brisket at Sam's and am planning on smoking it this weekend.
So far the plan is to rub it with the following 24 hour prior to the cook:
3/4 cup paprika
1/4 cup ground black pepper
1/4 cup chili powder
1/4 cup salt
1/4 cup sugar
2 Tsp garlic powder
2 Tsp onion powder
1 Tsp ground cayenne
Then smoke with charcoal, lump and hickory at 225 uncovered in a pan 1.5 hours per pound.
Any tips or suggestions? Should I wrap it in foil at any point? Should I oil the brisket prior like I do with butts? Any other reciepes I should try instead or a forum favorite? Any help is appreciated.
So far the plan is to rub it with the following 24 hour prior to the cook:
3/4 cup paprika
1/4 cup ground black pepper
1/4 cup chili powder
1/4 cup salt
1/4 cup sugar
2 Tsp garlic powder
2 Tsp onion powder
1 Tsp ground cayenne
Then smoke with charcoal, lump and hickory at 225 uncovered in a pan 1.5 hours per pound.
Any tips or suggestions? Should I wrap it in foil at any point? Should I oil the brisket prior like I do with butts? Any other reciepes I should try instead or a forum favorite? Any help is appreciated.