Smoked Brisket

[Randy Wells]

Originally Posted by SStockDart

Another three day holiday and another beef brisket. This one was a big disappointment for me. It was the same "prime" beef brisket but not nearly as good. Obviously, the egos that we have, we always look to improve.

The "rub" was about the same, I used citrus wood to smoke it, but I used apple juice to spritz the brisket. The last one, I used apple VINEGAR, and that made a huge difference.
I didn't read my notes.

We will still eat it with some good sauce. Lol. Brisket and ribs are best when you have grease dripping off both elbows when eating.

In my neck of the woods we use Pin Oak, KC Barb B Q.

[L.Fite]

Originally Posted by Randy Wells

In my neck of the woods we use Pin Oak, KC Barb B Q.

In this part of Texas Post Oak is popular, and Pecan