Missourian
Diamond Member
- Aug 30, 2008
- 35,076
- 25,950
Smoking a 6 pound brisket today on the Weber kettle grill.
![IMAG0009.jpg](/proxy.php?image=http%3A%2F%2Fi414.photobucket.com%2Falbums%2Fpp221%2FThe_Missourian%2FIMAG0009.jpg&hash=8c3a1321fe304be68b150a2b5499dc8e)
I'm getting a late start, so I may finish this up in the oven
eusa_shhh
, we'll see.
Starting with a 6 lb brisket, I trimmed the fat cap (fat on top) to 1/4 of an inch and applied the rub (below) to all sides, covered it and put it in the fridge over night.
I took it out this morning to allow it to reach room temperature inside and out before smoking.
The Rub:
Starting with a 6 lb brisket, I trimmed the fat cap (fat on top) to 1/4 of an inch and applied the rub (below) to all sides, covered it and put it in the fridge over night.
I took it out this morning to allow it to reach room temperature inside and out before smoking.
The Rub:
3 tbsp Chili powder
1 tbsp Coarse salt
2 tsp Black pepper
1 tsp Brown sugar
2 tsp Garlic powder
1 tsp Onion powder
1 tsp Ground cumin
1 tsp Dried oregano
1/2 tsp Cayenne pepper
1 tbsp Coarse salt
2 tsp Black pepper
1 tsp Brown sugar
2 tsp Garlic powder
1 tsp Onion powder
1 tsp Ground cumin
1 tsp Dried oregano
1/2 tsp Cayenne pepper