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-3 Degrees Brisket On the Way

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    -3 Degrees Brisket On the Way

    Using my version of Big Bad Beef Rub

    Temp spiking at 293...

    #2
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    Right on!

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      #3
      Great job and project for a chilly Saturday morning...can't wait to see pics of the final product! I'd also like to know how the temp probe electronics hold up with prolonged exposure to the cold weather..the kind I'm also having here in Indiana.

      Ray

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        #4
        Maverick ok. I grill sucks.

        Comment


        • Ray
          Ray commented
          Editing a comment
          Glad the Mavs work well; I tested mine (ET-733) tonight while grilling steaks. The weather was fairly cold but also lots of rain. Actually. a pretty miserable night but the teaks turned out great! Got one cooked to medium and two others to medium rare. really nice to have two probes and a remote to keep me out of the weather.

        #5
        Okay..Final product...Tasted awesome and was tender. Click image for larger version

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          #6
          Pics could have been a little more artful but hunger and wine were involved.

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            #7
            WTG Man WTG!

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              #8
              Nice!!!!!!!!!!!!!

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                #9
                Excellent cook

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                  #10
                  Sure looks juicy. Here's to not letting cold stop us!...

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                    #11
                    Looks great! BTW - what rub did you use?

                    I got a 11 lb brisket wet aging that I am planing on doing next weekend -- right now leaning toward Tatonka Dust - the BBBR was way too black peppery for me.

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                      #12
                      Funny you mention. I used BBBR with less pepper but I added some Italian seasoning. Was really awesome.

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