I have a deal for some one. I have (our own brand that I will send to you) an assortment of 'no salt' Garlic based seasonings that has every thing from mild to WILD in it for some one who can come up with a smoked brisket recipe that we could use for the BBQ contest that we compete in. I use mustard for the 'wet' part and a rub with red chilE, garlic, onion, black and white pepper, sea salt, raw sugar and paprika. Let it set for a few hours and give it a good cook for 12 to 14 hours using hickory.
My team is in need of something "different", some one mentioned lemon pepper? I may have to try it. I have a 10 pound brisket waiting for next weekend to cook. Lets see what you got!
When I cook and talk about 'smoking the quantity of meat that we do, they joke about the pipe. Here is my 'pipe'.
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07.5 3500 Quad, SRW, 4X4, Laramie, Leathered, Dark Metallic Gray, 6.7, 68RFE, 20K Reese, Ride Rite's, 2 Viair air compressors, Bully steps, Kleinn Locomotive air horns (5 in all), Billet polished locking fuel door, 'A' pillar mount Auto Meter Pryo, PML X-deep trans pan
06 Durango 285 RL 5'er Lifted by KZ
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