Kicking it up a notch this week and smoking my first brisket. Picked up an 11lb CAB packer:
Lathered on some Worcestershire and kept the rub simple:
(kosher salt, pepper, onion, garlic, smoked paprika and a touch of cumin)
Going to start the smoke later this afternoon...sliced flat and delicious burnt ends for dinner tomorrow night if all goes as planned.
Lathered on some Worcestershire and kept the rub simple:
(kosher salt, pepper, onion, garlic, smoked paprika and a touch of cumin)
Going to start the smoke later this afternoon...sliced flat and delicious burnt ends for dinner tomorrow night if all goes as planned.