TheCook
Senior Cook
Brisket
-Nick
-Nick
Brisket, yup
- Thread starter TheCook
- Start date
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If you have answers, please help by responding to the unanswered posts.
OP
OP
TheCook
Senior Cook
Let me try that again.
-Nick
-Nick
bbquzz
Master Chef
That up close shot is super, looks so moist.
Vermin999
Executive Chef
Very nice!!
wascolianpride
Cook
Hell Yeah!!
JIMMYJAM
Senior Cook
Great looking brisket! looks nice and juicy
Texas 1836
Senior Cook
- Joined
- Dec 29, 2011
- Messages
- 168
Nick, that is serious bark Brother! I'm guessing no foiling involved? Looks moist and juicy, good job.
Nick Prochilo
Chef Extraordinaire
That is a juicy looking piece of cow!
LarryWolfe
Chef Extraordinaire
Making my mouth water!!!
Cliff H.
Master Chef
Looking good man.
Captain Morgan
Chef Extraordinaire
did you make your own rub?
TimBear
Sous Chef
Oh My!!!!!! 
Toby Keil
Executive Chef
Fine lookin brisket and that is some fine lookin bark!
bknox
Head Chef
9:50am and now I crave beef brisket. That certainly looks tasty.
OP
OP
TheCook
Senior Cook
No foil. When it was done I did wrap it in butcher paper before I stuck it in the ice chest to rest.
I did a light coat of lawrys seasoned salt, then on top of that a coat of cumin, onion, garlic, Mexican oregano, paprika chili powder cayenne. This was also a fairly light coat.
Then right before it went on the pit I did a heavy coat of a rub that consisted of equal parts kosher salt, coarse grind black pepper, low salt lemon pepper..
This last part is what makes the crust like it is. It may seem salty at first but once it's done it's good. I think if you foil it with this much salt though it may come out over salty. And the pepper mellows out also.
If you google popdaddy's Tri-level rub or dirty Dalmatian you will get more info, that's where I got this recipe from. It's very good.
-Nick
I did a light coat of lawrys seasoned salt, then on top of that a coat of cumin, onion, garlic, Mexican oregano, paprika chili powder cayenne. This was also a fairly light coat.
Then right before it went on the pit I did a heavy coat of a rub that consisted of equal parts kosher salt, coarse grind black pepper, low salt lemon pepper..
This last part is what makes the crust like it is. It may seem salty at first but once it's done it's good. I think if you foil it with this much salt though it may come out over salty. And the pepper mellows out also.
If you google popdaddy's Tri-level rub or dirty Dalmatian you will get more info, that's where I got this recipe from. It's very good.
-Nick
Tri Tip
Head Chef
Love the bark on that there brisket.
