Time to finally christen our new smoker, a Camp Chef Smoke Vault 24".
I've a 5.4# brisket flat and a 8.5# Boston Butt in the fridge, all rubbed down and ready for an early start in the AM.
And here we go...
Plan on smoking these low and slow at 225'
Butt RUB
1C Brown Sugar
1C Paprika
1/2C Seasoned salt
1/4C Cajun mix
2T each Garlic and Onion powder
Rub butt, coat with mustard and rub again, plastic wrap, refrigerate and rub again before going in the smoker.
Brisket Rub
Take one cup of the above rub and add 1/8C ground Black Pepper
Rub liberally and plastic wrap, refrigerate and then straight to the smoker in the AM.
More to come
I've a 5.4# brisket flat and a 8.5# Boston Butt in the fridge, all rubbed down and ready for an early start in the AM.
And here we go...
Plan on smoking these low and slow at 225'
Butt RUB
1C Brown Sugar
1C Paprika
1/2C Seasoned salt
1/4C Cajun mix
2T each Garlic and Onion powder
Rub butt, coat with mustard and rub again, plastic wrap, refrigerate and rub again before going in the smoker.
Brisket Rub
Take one cup of the above rub and add 1/8C ground Black Pepper
Rub liberally and plastic wrap, refrigerate and then straight to the smoker in the AM.
More to come