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let's see, i trimmed a little fat, scored it, no sear, and rubbed it with my homemade rub. running at 245* with pecan. planning on taking it to 165* and then foiling to 205* just like a butt. i've never done a brisket before but what could possibly go wrong? :)
-guv
i've had mine for three years now. i use it all the time and it's running on the original batteries! what a great thermometer...
sorry, i'm just upping my post count
Guvna's Homemade Rub
2 cups Sugar
¾ cup Salt
¾ cup Paprika
½ cup Black Pepper
¼ cup Aleppo pepper (turkish)
¼ cup Onion Powder
3 Tbsp Garlic Powder
3 Tbsp Cayenne Pepper
3 Tbsp Chili Powder
3 Tbsp Dry Mustard
it makes a good bit. about as much as will fill an empty county crock...
no pics of the finished product. i tripped and fell onto a bunch of beer that night
i'll post my rub right now in the rub section.
i get the marinade at whole foods but i came across some at the harris teeter at the beach yesterday. it's called :marinade bay - jamaican jerk" and it comes in...
i've never heard of anyone searing a butt. surely it would add some flavor though... mine have always come out great w/o searing so i've never tried. in fact, i've never seared anything before smoking it.