After getting advice from many of you, it was finally nice enough outside to attempt another brisket. I cut it in half just to experiment with different rubs. I marinated in a beef broth,V8 mix, as recommended here. I used one bottled rub, Angelo's Barbeque rub, that was a gift. The other I used what I understood to be a traditional Texas rub, whether that is true or not...Not really sure. It consisted of
2 Tbsp freshly ground black pepper,1 Tbsp kosher salt or sea salt,1 Tbsp chili powder,1 tsp garlic powder,1 tsp onion powder,1 tsp dried parsley,1 tsp oregano, and 1 tsp sugar
I started the smoke around 8 am, however, I only got about 4/12 of smoke into the brisket, the wind turned out to be ridiculously strong and in the ECB was just blowing ash all over the place, so I was relegated to finishing it in the oven. Pulled it at 205, at around 5pm. I was skeptical because i wasn't sure it got enough smoke. it had a decent ring but would love to have had more. All in all it was a successful second attempt. just realized in the last pic that I probably sliced it in the wrong direction, oh well, couldn't tell, it came out really tender and juicy. Thanks for the advice.
Traditional TX rub...?
2 Tbsp freshly ground black pepper,1 Tbsp kosher salt or sea salt,1 Tbsp chili powder,1 tsp garlic powder,1 tsp onion powder,1 tsp dried parsley,1 tsp oregano, and 1 tsp sugar
I started the smoke around 8 am, however, I only got about 4/12 of smoke into the brisket, the wind turned out to be ridiculously strong and in the ECB was just blowing ash all over the place, so I was relegated to finishing it in the oven. Pulled it at 205, at around 5pm. I was skeptical because i wasn't sure it got enough smoke. it had a decent ring but would love to have had more. All in all it was a successful second attempt. just realized in the last pic that I probably sliced it in the wrong direction, oh well, couldn't tell, it came out really tender and juicy. Thanks for the advice.
Traditional TX rub...?
