(for Bloody)

Now you've done it!!!!

Gotta take a shower.

I don't read 95% of the threads.

I must be attracted to your threads like a fly. LOL!!

I opened up a picture post called 'Rubbing meat'.

There is something seriously wrong with me.

Andytv has turned into the Samuri Chef.

I have pictures in my head of John Belushi standing over a smoker...

Do you like to "rub your meat" a lot?

Charlie

You ain't s'posta trim the fat until AFTER you cook it.

The fat makes it taste better. Mmmmmmm... fat.

Green sippy cup for mixing dry rub - check.

Fire up the smoker, we're ready.

LoL . . .

It WAS about 12# as purchased. I trimmed the fat back to about 1/16 - 1/8", and besides, the fat is on the OTHER side of the brisket pictured here. You'll notice in the close-ups of the sliced brisket that the smoke ring is not present on one edge.......this is where the fat was. I want better smoke/rub permeation. I want to experiment and see if there is a real big difference with most of the fat removed.

The brisket is bigger than it looks. My sword is so big, it screws up the perspective.

I buy a 15 pounder, or so, untrimmed. I rub it down with dry onion soup mix then put it in a large aluminum pan with 1/2 a red onion chopped up and a few cloves of garlic chopped up. I put in a tablespoon of vinegar and a 1/2 cup of water then cover it with foil.

Bake it at 290 for 5+ hours.

It helps if you let it sit overnight in the fridge with the rub on it. Comes out tender and delicious.

The rub (offhand) is:

1/4 cup Paprika

1/4 cup Black pepper

2TBSP Salt

2TBSP Garlic Powder

2TBSP Onion Powder

2 tsp cayenne pepper

I let the piece marinate in the rub overnight.

Tonight I will begin to smoke this at about 225F for at least 12 hours....until the internal temperature registers at about 180F. It will cook it overnight.

I will probably baste during the last few hours of cooking either with apple cider (easy in a spray bottle), or a "sop" made by combining a bit of leftover rub with some vinegar and a few more spices.

Would you consider injecting (ie, shoving in with your pinkie) small peppers or garlic cloves into the meat?

I have had good success with doing that with shoulder roasts and then smoking. Gives a nice blast of flavor on the interior of the meat.

(=’.’=)

(")(") Andy With meat again ..