New Year’s Brisket

[Mr. Bones]

Stellar job, great write up, an pics, Brother!

Happy New Year, to all there!

Tell th yardbirds I said "Hey"!

[PaulstheRibList]

Looks great, my friend!

[ecowper]

Thanks Paul .... I love cooking brisket, so much fun

[PaulstheRibList]

Agreed!

[Steve B]

Nice cook ecowper Everything looks delicious.
Oh Happy New Year brother. 🎉

[Lock Stock and Barrel]

Power right through the stall by Texas crutching when you are happy with the bark color and it will leave the brisket more tender and save a lot more meat juice. Wrap in pink butcher paper real good then seal with heavy duty aluminum and it will cut way down on cooking time. Pull paper out of foil and save juices in foil and rewrap for faux cambro. You will Viva La differance!

[ecowper]

Thanks ..... I actually much prefer to cook without the Texas crutch. I normally only use it when the cook runs long. I always hold in a faux cambro, which, in my opinion, is one of the most critical things you can do for brisket or pork butt

[jecucolo]

Looks like a nice fun cook. HNY!
How did the new rub mix work out?

[ecowper]

Happy New Year jecucolo ...... it was a lot of fun. I like the new rub mix, but it still needs some tuning. The spice/heat levels are right, the ginger kicks the flavor up a notch. But it still doesn’t have the kick/punch I want. Going to keep working on it.

I will say that a tablespoon of that rub mix in my Texas beans got rave reviews, though :-)