It's been a year since I did my last brisket and ever since I got back from my deployment in April, I've been craving it. I wanted to do one earlier but spending time with the family was more important so I stuck with a few short cooks like chicken and ribs with a pork butt thrown in. Well, the cravings got to be too much so I picked up a 12.78 lb packer, trimmed it up with the help of my 10 yr old son (he was so excited to help and I was proud he wanted to learn) and threw a new Texas style rub together with his help.
The rub consists of:
1/4 cup salt
1/4 course peper
4 TBS paprika
3 1/2 TBS onion powder
3 1/2 TBS garlic powder
1 1/2 TBS ancho chile powder
1/2 TBS chipotle powder
dash of cayenne pepper (didn't measure this, just seasoned to taste)
It's got a nice kick to it, but it's also savory and can't wait to see the end result.
The new rub
All trimmed up
All rubbed up and injected w/ beef broth, butter, garlic and onion powder and pepper waiting to go on the Lang at 250.
I usually use oak on my briskets, but Academy was all out of stock of oak and pecan so I'm going with straight hickory. It's the first time in a very long time that I've used hickory but am looking forward to it. More to follow!