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SF_BHT · 06-08-2014, 20:59

What ever rub was left over I put it on the fat side so it would make a good bark and add to the juices as it cooks.

I shot for the temp for the meat to be at 190-195 .......

I put Apple cider in the pan and hickory chips around the pan. It came out pretty good If I do not say so my self. Very Juicy and the taste was great. The rub was a little hotter than my last one that I mixed but it was like I like it.......

Here is one after I sliced it up.....1st brisket in NM cut.jpg

Lunch for the week

06-08-2014, 20:59	#662
SF_BHT Quiet Professional Join Date: Jun 2007 Location: Sneaking back and forth across the Border Posts: 6,693	What ever rub was left over I put it on the fat side so it would make a good bark and add to the juices as it cooks. I shot for the temp for the meat to be at 190-195 ....... I put Apple cider in the pan and hickory chips around the pan. It came out pretty good If I do not say so my self. Very Juicy and the taste was great. The rub was a little hotter than my last one that I mixed but it was like I like it....... Here is one after I sliced it up.....1st brisket in NM cut.jpg Lunch for the week
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