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Post by BBQ Butcher on Dec 30, 2005 6:16:37 GMT -5
Until further notice, this will be my standard Brisket recipe from now on. Thanks to Desi for turning me onto Paul Kirk's 'Texas Mop' (see 'Rubs and Marinades' section). The point and the flat have been marinating in the Mop for three days. Btw, those 2.5 gallon bags from hefty are great! Ok...outta the bag and time for some rub. 1 pt Kosher, 1 pt garlic, 1 pt pepper and ½ pt smoked paprika. Onto the Primo, indirect, 250° with a load of Cowboy and some hickory chunks thrown in. The Point came off after seven hours. Here is the Flat after eight hours and internal at 185°. Here are three bbq sauces I made up to go with the Brisket and the Ribs. Details upon request. Ooops...lids in wrong order. Should be Regular, Sweet and Tangy.
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