- Oct 23, 2010
- 43
- 22
I've been holding back on trying my skills at a full brisket, at $60 I don't really want to screw it up. But after dozens of pork butts, it is time!
I'm trying my skills with a smaller brisket cut, the cryo vac'd Corned Beef Brisket everyone buys for St. Pattys. This one was 3.25lb
I rinsed, then soaked in water for 2 hr.
I rubbed the brisket in Dijon Mustard, then this dry rub:
Paprika
Ground coriander seeds
Brown sugar
Ground black peppercorns
Ground yellow mustard
Minced garlic
I'll post more as it smokes.
I'm trying my skills with a smaller brisket cut, the cryo vac'd Corned Beef Brisket everyone buys for St. Pattys. This one was 3.25lb
I rinsed, then soaked in water for 2 hr.
I rubbed the brisket in Dijon Mustard, then this dry rub:
Paprika
Ground coriander seeds
Brown sugar
Ground black peppercorns
Ground yellow mustard
Minced garlic
I'll post more as it smokes.