Smokers
- Thread starter bowhunter1023
- Start date
cow = salt and pepper.
Everything else isn't needed but it is fun to experiment. Brisket is the hardest to master due to size and the huge discrepancies in fat content.
My favorite rub for brisket has salt, black pepper, garlic, onion and a bit of cumin and red pepper. In a pinch Montreal Steak Seasoning works well. I use EVOO for a slather as it helps breakdown the spices.
Franklins (consistently the best commercial brisket in the world) uses just s&p.
Schu72
Well-Known Member
I made my first boston butt this weekend. should have taken some pics. I was real happy with the pulled pork it produced. We have another one on the smoker today to drop off for a wake. Hope the pork is as good as the last one
Buckmaster
Senior Member
Pressure washed, holes drilled and just finished taking a weed burner to it. Now to let it cool and then I am going to grind the remainder off.
Made a brisket in the in laws Bradley smoker for last night's dinner. Rubbed it down with Worcestershire sauce and then salt pepper and Montreal steak seasoning. Once it was fine I wrapped it and put it in a cooker for a few hours. It was great sliced on sammies later.
This morning I did a breakfast fatty. Sausage with cheddar and tator tots wrapped up. Smoked over maple and it was a great addition to some scrambled eggs.
This morning I did a breakfast fatty. Sausage with cheddar and tator tots wrapped up. Smoked over maple and it was a great addition to some scrambled eggs.
