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Some Brisket Goodness

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Great smoke ring. I have to get over my fear and try another brisket.

Me too, @BSA.

I wasn't happy with my first one. The rub had way too much pepper and the meat was too dry.

The good news is that my wife just mentioned that we need to make another one.

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My brisket cook techniqe is ralther foolproof.  While its NOT a competition style cook, its delicious and the results are always super tender, moist, and never dry.  It turns a brisket cook into something like a butt cook where it's really hard to mess it up!



Some rubs ARE too spicy for a lot of people's taste.  Go simple on your rub.  Make a mixture of 50/50 sea salt and fresh cracked black pepper... maybe a half cup of each.  Add about 2 tablespoons of paprika and a tablespoon of granulated garlic and make that your rub...  This is sort of a texas style rub.  If you like a spicier rub, add some cayenne until you like the heat level.  If you like less spice, reduce the black pepper to 1/4 cup and add 1/4 cup of onion powder to sweeten it up.  Don't use sugar on a brisket rub :)  

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