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Nice looking brisket. Is that mustard in the rub? I haven't tried that yet. Also, I don't mind the Bucks being first, as long as it's not Alabama anymore. HORNS ARE GONNA MAKE A COMEBACK!
I also root for the Bucks all year except for that one game, when they play Penn State. This year that won't help us!
BTW: I researched the Buckeye some more. It is the same as a "Buckeye Horse Chestnut", it is not poisonous, and it is bitter unless roasted the way we do in PA.
Forget the insides! Where can I post flavor view? Thanks to all on SMF for the tips and tricks. Got to foil and wrap, or pan it after 165. Like the simple mustard and Montreal Steak seasoning rub. If you saw my previous post about Brisket, NWDave mentioned using Mustard to hold on the rub when he was out in August, and I love Montreal on my steaks.(Though not a Mustard fan on much but Brats). Seamed like a good fit. Will be doing this again for a BBQ!