I have a 10 pound angus flat (covered, not the full brisket) cost a little more but much cleaner and worth it, IMO.
Took it out of packaging rinsed and dried and dry rubbed in basic mix
-Salt
-Pepper
-Garlic granulated
-Onion granulated
- Paparika
- teeny bit of cilli
Sat in fridge for 24 hours to "skin over"
Smoking on mesquite at 220 most likely will take about 10 - 12 hours
More to come as the smoke progresses
Took it out of packaging rinsed and dried and dry rubbed in basic mix
-Salt
-Pepper
-Garlic granulated
-Onion granulated
- Paparika
- teeny bit of cilli
Sat in fridge for 24 hours to "skin over"
Smoking on mesquite at 220 most likely will take about 10 - 12 hours
More to come as the smoke progresses
