when smoking a brisket

Discussion in 'Beef' started by chrish, Sep 22, 2008.

  1. chrish

    chrish Smoking Fanatic

    add to your rub a good amount of brown shuger, as it does many things, it carmalizes into a better crust that holds in flavor, but it adds alittle sweetnes to the end result and complements any dippingsauce that you might make. over all a +5 factor to taste.
     
  2. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Well aren't you the tip man today??? [​IMG]
     
  3. chrish

    chrish Smoking Fanatic

    well yes i am, "maby" come back to smf from a year long jurney through alot of smoke filled foods, im 42 now and smoking meats for 16 or 17 years now, know alot but im still young at this game, (those that have smoked for 10 or 15 yrs still have something to learn) [​IMG][​IMG]
     
  4. earache_my_eye

    earache_my_eye Smoking Fanatic OTBS Member

    Hey, chris.....it says you are a fellow Iowegian..but your profile doesn't say from which part of Iowegia?? I'm from the Tama/Toledo area.....wherebouts are you at?

    L8r,
    Eric
     
  5. Is there such a thing as a Jersawegian, cause if there is I'm it.[​IMG] Kjell
     

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