So a friend of mine is having a party for her son's graduation in June. She doesn't eat pork and asked if I could make brisket for her to try. Admittedly, my bread and butter is baby backs and butts. I've cooked a couple of brisket and both have turned out just fine.
I went to the butcher and bought a 7# brisket last weekend. I put it in the freezer because I knew I wouldn't be smoking it right away. After thawing it out in the fridge, I opened it last night to rinse it off and noticed it has started to oxidize. I trimmed off most of the gray spots but didn't go too far with it because there wasn't a whole lot of fat on it to begin with.
After trimming it, I decided to just go ahead and put the rub on. I used half kosher salt, half cracked black pepper and sprinkled a little granulated garlic and onion. The plan was to cook it Saturday afternoon because I have alot of running around to do. I've never let rub sit on brisket that long so I'm hoping it will be fine. If not then I can fire up to smoker tonight when I get back from work at 10pm.
Anyhow, here's what we have so far....
I went to the butcher and bought a 7# brisket last weekend. I put it in the freezer because I knew I wouldn't be smoking it right away. After thawing it out in the fridge, I opened it last night to rinse it off and noticed it has started to oxidize. I trimmed off most of the gray spots but didn't go too far with it because there wasn't a whole lot of fat on it to begin with.
After trimming it, I decided to just go ahead and put the rub on. I used half kosher salt, half cracked black pepper and sprinkled a little granulated garlic and onion. The plan was to cook it Saturday afternoon because I have alot of running around to do. I've never let rub sit on brisket that long so I'm hoping it will be fine. If not then I can fire up to smoker tonight when I get back from work at 10pm.
Anyhow, here's what we have so far....