Beautiful Briskets

[Huskee]

Nice! Brisket, I remember that stuff. I made it once or twice.

[bep35]

Now that's a son-in-law to be proud of!

[Jerod Broussard]

Nice, we call them black-baldy out here....

[_John_]

Looks terrific, both the meat and the grill.

[ontheranch]

There's no way to beat home grown. And rib eyes are tops. These briskets were from an open heifer we butchered last year. A black-bally I think.

[Jerod Broussard]

Nice. Just grilled some ribeyes off a home grown calf.

[ontheranch]

Our son-in-law prepared these while his folks were here from Texas visiting. He rubbed them with a mixture of salt, brown sugar, paprika, garlic powder, onion powder, dry mustard, chili powder, basil, ground cumin, cayenne and parsley. Then wrapped them tightly in a new kitchen garbage bag and refrigerated for 12 hours. He cooked them on the grill he built himself using cherry wood, keeping temp between 225 and 250 for 9 hours.

They were not only beautiful but delicious. Very tender and great flavor.