I have Three Upper-Choice Briskets left from my last 2 cases. Both are not wet-aged for over 5 weeks (almost enough for Jerod Broussard), so #theRibList peeps are getting to snack on some cow tomorrow!

Monday's cook (5 of these briskets for a teacher's work day), we didn't inject, and Tuesday's cook (5 more Briskets for teachers, with beans!) we did. And we liked the injected briskets more. The flats were more moist. Both were great, however.
So, that experiment was fruitful - injecting helps.
So tonight I'm doing the lineup of rubs, from left to right
BigBadBeefRub OakRidge Black Ops Kosher Salt and 2x Course Ground Black Pepper (from Penzy's)

Fat Cap Up above, Fat Cap Down below.

It took #WhoDat1 only 40 minutes to light and get to temp. I'm going to let that fire percolate and stabalize for a while longer, until the smoke is a pretty nighttime blue, then pop these bad-boys in there and let the #RubXperiment begin!
Oh, and also, I cooked all the briskets on #WhoDat1 fat cap down, thinking that the heat is coming from the bottom, so protect the meat with the fat. Jerod Broussard suggested fat cap up on my last post, so that is what we are going to do tonight!
#LifeIsMoreFunOntheRibList
Monday's cook (5 of these briskets for a teacher's work day), we didn't inject, and Tuesday's cook (5 more Briskets for teachers, with beans!) we did. And we liked the injected briskets more. The flats were more moist. Both were great, however.
So, that experiment was fruitful - injecting helps.
So tonight I'm doing the lineup of rubs, from left to right
BigBadBeefRub OakRidge Black Ops Kosher Salt and 2x Course Ground Black Pepper (from Penzy's)
Fat Cap Up above, Fat Cap Down below.
It took #WhoDat1 only 40 minutes to light and get to temp. I'm going to let that fire percolate and stabalize for a while longer, until the smoke is a pretty nighttime blue, then pop these bad-boys in there and let the #RubXperiment begin!
Oh, and also, I cooked all the briskets on #WhoDat1 fat cap down, thinking that the heat is coming from the bottom, so protect the meat with the fat. Jerod Broussard suggested fat cap up on my last post, so that is what we are going to do tonight!
#LifeIsMoreFunOntheRibList
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