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I have developed into a salt & pepper only guy about 98% of the time,
this came after many many different iterations of rubs and marinades, even tried injecting a time or two, never had good results with injecting brisket
I did like several I made with rubs made with coffee grinds as the main...
I feel like I should add to my introduction that I am a huge smart ass and cant help it.
feel like its been shining through in a few posts on this board, so I wanted to make sure and say it out loud
:)
Wife brought home a tray of "ribeye's" just a few days ago and was excited because they were very thick and only about $2 a pound.
It broke my heart to look at them and have to tell her they were basically boneless PORK chops
I must have been wrong all along, I have always considered the burnt ends to be a part of smoking a whole brisket, never cut anything off and cooked it any more or different
you know that little "flap" you get when you carve out that big thick chunk of hard fat in a brisket before cooking...
This is a picture from google that looks to be the same as the sticker on top of mine, this one looks new in 2005 though?
and what looks to be a book that came with it
Home depot will even cut the board into whatever size pieces you want
I was in a pinch one time and had forgotten to soak some pieces I had left at home, so I stopped at a home depot during my lunch break from work.... bought a stick of cedar, had them cut it into 8" pieces, stuck them in a HD...
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