T
trouserchili
Guest
Hey all, been awhile. Had a baby, bought a house, poor as hell and a friend just unexpectidly gave me a Christmas gift...some nice spices from a local gormet spice house. I need to return the favor, and as such I'm cooking him a brisket. I've got some Oak, but it don't quite taste right the last time I used it. I've also got some Hickory and Mesquite available. Right now I'm leaning toward the Mesquite, but I'm open to suggestions. What's your favorite wood for a Brisket? I'm thinking of using the following rub, but adjustments are welcome.
2 tablespoons celery salt
2 tablespoons onion powder
2 tablespoons brown sugar
2 tablespoons cumin
2 tablespoons chili powder
2 tablespoons black pepper
1 tablespoon cayenne pepper
Thanks guys, it's a 15 pounder if anyone is interested.
2 tablespoons celery salt
2 tablespoons onion powder
2 tablespoons brown sugar
2 tablespoons cumin
2 tablespoons chili powder
2 tablespoons black pepper
1 tablespoon cayenne pepper
Thanks guys, it's a 15 pounder if anyone is interested.