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It is all about taste preference some are more sensitive to salt and or pepper.
But to give you a bench mark, I don't like things too salty or peppery, so I usually use 1/3 cup Salt to 1/3 Cup CBP(Zebra Rub) for a 10 Lbs. brisket .
Hope this helps, happy smoking!!!
I am a true believer in letting meat rest lets the juices redistribute throughout the meat. I might have done it your way but I serve the Burnt Ends as an appetizer and the flat for sandwiches or tacos.
knifebld,
Thank you very much, yes the burnt ends were melt in your mouth good!!
Yes i rested the whole brisket flat & point for two hours in a cooler, then I seperated the point from flat cubed the burnt ends and put the flat back in the cooler to keep warm while the burnt ends cooked.
hope...
After a nice 2 hour rest in the cooler here is what the brisket looks like before I separate the point from the flat to make burnt ends.
Here is some of the brisket juice and BBQ sauce reducing on the stove top, I will be tossing the burnt ends in this sauce before putting them back on the...
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