…can ruin a brisket. As I discovered when we chowed down on some moist, smoky brisket. The rub had too much salt…since I hadn’t had as much salt in the pantry in a long while. Which really wasn’t a big deal since we ended up removing the inedible rind and dug into some really [...]
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Today is brisket day. While we were slowed down in getting a fire going, we finally got it down right after 2 hours of playing with the fire. The new Weber kettle is on the task for its first smoking assignment. I had a 3.5 pound brisket that had thawed out overnight, which I [...] I love a moist, tender, juicy and flavorful brisket. Something I’ve learned from dining at Rudy’s is to always ask for the “MOIST” brisket–stay away from any brisket at Rudy’s not labeled as such. Fact is: brisket consists of two sections, the flat and the point. When shopping for a brisket to barbecue, one [...] |
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