Try grilled brisket tacos. Slice brisket thin and season with lawry's. (Watch for flare up's) chop it up and place on a corn tortilla with some green gallos sauce. (Cilantro, onion, and lime optional)
Matt I have used your recipe before & YES it is killer! I'm showing off this weekend & have friends over for a surprise birthday for the wife. I am using this recipe again & friends say they can't wait to have my brisket. I'm also using your beer can chix recipe & I can't wait to try that one.
I literally laughed with delight at how easily that pulled apart. Everything is in place, 48 hour dry brine done in a couple hours, starting my first 20+ smoke over night tonight. 😋
I grilled a brisket in my Traeger pro 575 and ran out of pellets about halfway through. I wound up finishing it off in the oven. Any suggestions on how to avoid running out of pellets? And yes, I did fill the hopper before starting the cook.
Yes, people who don't appreciate bbq, or give away recipes because they don't bbq for living, or haven't been bbqing long enough to have a good rub. If you made a rub passionately that everyone liked, you probably wanna market it also.
Serious question…do you guys in Texas have a way of measuring 16 mesh? Do you buy it? Do you have a grinder set to that? It sounds like an algebra problem with too many variables. X equals pepper grains ground. Y equals pepper per pound. Input your brisket weight as z. Or something like that.
That’s not my preference, but I always tell people to do whatever they feel comfortable with. I don’t want the course rub bouncing off powdery rubs, so I always apply course rubs first.
12 hours and 5 minutes. WTF. Did 5 minutes matter. I worked for a guy. Gave him a budget for a project. As soon as I got past the 1000’s, he lost his mind. Focused on the details because no way I could forecast it to that detail. Just reminded me of those days. I still have emotional scars.
