Porter Road sent me a replacement pork brisket for that underweight one, looks much better, though only 1.7 lbs. Matt at Gambling Stick was cool enough to send me up some of the no-salt rub he uses on these, so we’re gonna try it! The rub is very earthy, with nice, complex layered flavors. It’s not sweet, not spicy (at all), but it has an paprika-type umami, with hints of maybe garlic, onion, maybe a dash of cumin or annatto? Can’t tell, & he ain’t saying, but if it cooks up as good as it tastes, it’s gonna add a nice, unique, layered flavor to this cut! Dry brined this baby overnight, going on the cooker now.
Plan is to follow the same cook as before, low ‘n slow at 225, pecan smoke, catching drippings for a pan of beans I’m gonna put under it about 2 hours out... might pull a little earlier this time, although it was great at 190, just have to see..stay tuned, we’ll see if this tops the first one.
Plan is to follow the same cook as before, low ‘n slow at 225, pecan smoke, catching drippings for a pan of beans I’m gonna put under it about 2 hours out... might pull a little earlier this time, although it was great at 190, just have to see..stay tuned, we’ll see if this tops the first one.
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