I used the most coarse setting on my pepper grinder and did 1 cup of fresh ground black pepper with my fantastic automatic grinder, 1 cup of coarse sea salt, and 1 tablespoon of smoked spanish paprika. Toying with names for this - Spanish Dalmatian or Red Dragon.. Anyway, fantastic as usual.
I fired up my MAK 2 Star General about 1130p.. used 1/2 hickory and 1/2 mesquite pellets (25% of each is alder). I prefer this over oak as I think it adds more flavor. Also added some small ramekans of apple cider vinegar to maintain moisture..
Finished seasoning the two slabs of steer and by 1145p on July 3rd, they were on. I'm a big believer of 203 as the number that works for me and I pulled these at 445p on 4th of July after 17 hours on smoke. Will say, they weren't prime but as you can see, the marbling on these Angus boys was fantastic and the meat was spectacular.
For finishing sauces I used a local spicy red vinegar from Podnah's and also batched up some of Aaron Franklin's classic sauce. The whole thing was delightful - the first brisket got an hour of rest, the second didn't come out until 5 hours later but was still smoking hot thanks to the cooler and wraps.
