Quote:
Originally Posted by philfree
I'm going to pick up a brisket and then smoke it tomorrow. Just made the rub using coarse salt, coarse pepper, jalapeno salt and some black garlic. Before I apply that rub I'm going to coat it in a thin layer of commercial BBQ rub. Misty's. To me it reminds of the BBQ flavor they put on the old fashioned BBQ potato chips. I'm also going to inject it. The injection will consist of Guinness Extra Stout, beef paste and the rubs. Probably use some of the Guinness in the spritz as well. For the wood I have some post oak and wild cherry. I'll probably run in Academy Sports and see if they have any hickory.
That's the plan. All I have to do is execute. If things go well and I don't forget to take the photos I'll post some picks tomorrow.
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I changed my rub a little and didn't use the Misty's at all. I added some chipotle, smoked paprika, Mexican chili powder, garlic powder, onion powder, brown sugar and cayenne pepper. It's On!
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The Pit
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I just had the butcher get my a brisket and when unwrapped it I didn't like it so much. The point was covering almost the whole flat so I separated it. I'm going to have to find a new source for some of the meats I smoke.