The excitement is building!
I trimmed and rubbed my meat today because I thought that I was going to start the smoke tomorrow night (Friday).
But.... I just saw that Amazon had the MES Cold Smoker available again (as of 12:04am today). I bought it and paid extra for it to deliver Saturday.
I will be starting the smoke sometime Saturday night instead.
I will be sure to post the before, during, and after pics.
- 2 tablespoons kosher or coarse salt
- 2 teaspoons coarse black pepper (use fresh cracked pepper)
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon oregano leaves (dried)
- 1/2 teaspoon ground cumin
- 1 teaspoon granulated garlic
That was just enough for a thin coat on a 16 lb brisket.
I was considering adding more later but some people think that rub is too salty.
Will review that as well.
Interesting that it includes cumin. I hear that cumin becomes bitter when cooked for more than 1/2 hour. 1/2 tsp probably wont make much difference for 16 lbs though.
If you all can shed some light on the do's/dont's of using the cold smoker attachment, now would be a good time for me to hear it!!