Began curing an 8.9# brisket flat last Tuesday using the cure from the TVWB site. Rinsed and soaked the flat this morning and cut a notch indicating the grain of the meat. Notice the redness of the meat indicating the cure went through the whole flat.
I placed the finishing rub on the flat, lit the WSM, using 3 1/2 chunks of Pecan wood. Maintaining 225º-235º temp and going to 165º internally. The finish rub consisted of and is a blend of the TVWB and Randy Q's finishing rub:
3 T freshly ground black pepper
1 T ground coriander
1 T granulated garlic
1 T onion powder
2 t Canadian/Montreal Steak seasoning
1 t thyme, dried
1 t paprika
Here are some pictures, I will post the finish pictures to the same album later today.
http://community.webshots.com/album/546832507jXNhds
I placed the finishing rub on the flat, lit the WSM, using 3 1/2 chunks of Pecan wood. Maintaining 225º-235º temp and going to 165º internally. The finish rub consisted of and is a blend of the TVWB and Randy Q's finishing rub:
3 T freshly ground black pepper
1 T ground coriander
1 T granulated garlic
1 T onion powder
2 t Canadian/Montreal Steak seasoning
1 t thyme, dried
1 t paprika
Here are some pictures, I will post the finish pictures to the same album later today.
http://community.webshots.com/album/546832507jXNhds