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is one Smokin' Farker
I have 2 brisket cooks coming up for friends and family. I’ve always done brisket the same. Buy a packer from sam’s. Trim excess fat, rub with worsch and then oakridge Black ops. Smoke with hickory pellets, wrap with BP, probe at 200+ and pull when tender. Rest for 3-4 hours wrapped in towels.
My dilemma....when cooking for friends or family I hold myself to a really high standard. I always get good reviews and I’m worried about messing with success. I also have self diagnosed BBQ ADD. Doing the same thing over and over gets boring and I’ve been watching competition style videos to try something new.
So Brethren. Do I toe the line and do the normal cook or do I separate the point and flat, trim aggressively, find a new rub, inject with butcher BBQ and do burnt ends and slices.
My dilemma....when cooking for friends or family I hold myself to a really high standard. I always get good reviews and I’m worried about messing with success. I also have self diagnosed BBQ ADD. Doing the same thing over and over gets boring and I’ve been watching competition style videos to try something new.
So Brethren. Do I toe the line and do the normal cook or do I separate the point and flat, trim aggressively, find a new rub, inject with butcher BBQ and do burnt ends and slices.