|
My go to rub for brisket is nothing more than 50/50 course ground pepper and salt.
yellow mustard rubbed on the brisket helps the mix stick.
Some may laugh at this but I buy Gates original sauce and add 25% apple cider vinegar for my sauce.
I only use it for burnt ends.
For smoking I have an green egg and try to mimic the Aaron Franklin method.
Fire up the egg, let the smoke clean a bit, lay on big oak chunks and set the temp at 225. Let the meat go until it stalls around 175, wrap in butcher paper and let it go to 200. Normally takes 14 hours.
|