I used equal parts salt, pepper and Kinder's "The Blend".
It was better than I ever thought it could be. Great bark, smoked flavor, tender and juicy. I smoked at 215 until Internal Temp reached 193 with Pecan Wood. Doing another one this weekend!
Member
My First Brisket
I used equal parts salt, pepper and Kinder's "The Blend".
It was better than I ever thought it could be. Great bark, smoked flavor, tender and juicy. I smoked at 215 until Internal Temp reached 193 with Pecan Wood. Doing another one this weekend!
Top Senior Member
Looks great. Did you wrap when it hit the stall, or let it ride?
Member
No wrap Sodaking. I let er ride! As I said in first post it was better than I ever thought I could cook. I really am quite impressed with my ST 1400.
Top Senior Member
Awesome start. You are now a Briskitarian! When you want to venturous and find the rub you will use forever, try Tatonka Dust over that Salt and Pepper. You can get it from...well send me a PM I will let you know. I am a consumer, not associated with owensbbq in any way other than that for full disclosure.
1500CXLD, Amerique, PG1000, Tappecue, Thermopen
Good Meat deserves a REST!
It's done when it's done and
If you're happy with the results, that's ALL that matters
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