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Serious question, I tried a new brisket rub from a Texas pitmaster last month and it changed my whole cook.
After watching a video from a pitmaster in Lockhart, I mixed his 3-2-1 salt, pepper, and garlic powder ratio and let the brisket sit overnight, which gave me the best bark I've ever had in my 5 years of smoking.
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stellat877mo ago
My briskets still look like charcoal briquettes.
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charles3267mo ago
Honestly my first brisket started a small fire.
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milarodriguez7mo ago
Check your thermometer, seriously. I've seen so many people burn brisket because their oven or smoker runs way hotter than the dial says. Get an oven thermometer and put it right next to the meat. Also, try wrapping it in butcher paper after a few hours, that keeps the outside from turning into a charcoal jacket while the inside finishes.
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