fpmich ive spent many many hours searching through these forums to find all the best stuff and then just put my little spin on it. As far as the shelves wdoss89 is right I found some Butchers block tops a Lowe's.
wdoss89 for my brisket I use a simple rub I found a few years ago.
- 1/2 cup brown sugar
- 1/3 cup course salt
- 1/3 cup paprika
- 1/3 cup chili powder
- 1/3 cup ground black pepper
- 2 tablespoons garlic powder
Apply rub generously to all sides.
Tightly wrap in cling wrap and let sit in fridge for at least 24 hours.
Bring to room temp remove wrap.
With the smoker @ 215- 225 in they go fat side up.(just my preference)
I like to cook with lower heat 225 is the max. I feel like any higher and you cook too fast and dry it out. Call me crazy but 200-215 does good for me and never had a complaint.
About 1/2 to 2/3 of the way through depending on size I'll flip it and wrap it in foil to finish
@ around 180 IT i start checking it for tenderness with a kabob stick. (slides in like a warm knife through butter when ready) Ill pull it between 185-190.
Then set it to rest for at minimum 2-3 hours. Just my preference.
Slice and enjoy!!!
Of course this is just how I do mine, when comes to brisket no 2 people do it the same in my opinion.
