20# of brisket

MPTubbs · January 12, 2010, 10:52:17 AM

Wife wants me to do 20# this week end and my order of CT just came in! ;D

She wants me to do it like I did last time (Pachanga's recipe).

I'm thinking of doing Pachanga's dry rub and CT slather instead of mustard.

Has anyone done this before?

Will it be overkill with all the flavors?

FLBentRider · January 12, 2010, 10:56:05 AM

CT is very mild.

I did a CT slather on my last brisket and it was not really detectable.

MPTubbs · January 12, 2010, 10:57:34 AM

Quote from: FLBentRider on January 12, 2010, 10:56:05 AM
CT is very mild.

I did a CT slather on my last brisket and it was not really detectable.

I also have the mustard based CT......Maybe I should use that?

squirtthecat · January 12, 2010, 11:00:03 AM

Sounds like a good combo to me!

classicrockgriller · January 12, 2010, 11:34:30 AM

Tubbs, I may be wrong but I think Pachanga wrote that the mustard slather cooks away during

the smoke/cook process and that it is done as a moisture barrier.

I have mutard slathered meats and not tasted the mustard after the cook.

pensrock · January 12, 2010, 11:37:20 AM

For beef I prefer salt/pepper/garlic. CT or mustard would help with the bark.

classicrockgriller · January 12, 2010, 11:45:09 AM

Quote from: pensrock on January 12, 2010, 11:37:20 AM
For beef I prefer salt/pepper/garlic. CT or mustard would help with the bark.

Pens is on the $$.

The ones I have done in the Bradley were done like pens salt, pepper, and light drizzle of pkg spice

And they were all great.

squirtthecat · January 12, 2010, 11:48:52 AM

I did one with Iceman's Rub and a CT slather..

It was for the winner of a Charity Auction package, so I didn't get to taste any of it. (but was told it was a hit at Thanksgiving)

KevinG · January 12, 2010, 11:51:32 AM

Looks like a winner to me!

OU812 · January 12, 2010, 12:15:19 PM

I'm also with Pens

I like my brisket with just onion and garlic powder along with fresh ground black pepper, no fancy rubs here.

I have also done many with the above simple rub then a good slather of CT

You go with what you want on that monster brisket and let us know how things turn out.

MPTubbs · January 12, 2010, 12:42:19 PM

OK, you guys made up my mind for me.

Pachanga's dry rub.....because I have some leftover from last Brisket.

Then a healthy slathering of CT.

Photos to follow!

You all want photos.....right?

MPTubbs · January 12, 2010, 12:45:55 PM

Quote from: squirtthecat on January 12, 2010, 11:48:52 AM

I did one with Iceman's Rub and a CT slather..

It was for the winner of a Charity Auction package, so I didn't get to taste any of it. (but was told it was a hit at Thanksgiving)

Sure is nice that Bradley makes the racks to fit your kitchen sink!

Do you think they put any thought into that?

squirtthecat · January 12, 2010, 12:51:40 PM

Quote from: MPTubbs on January 12, 2010, 12:45:55 PM
Sure is nice that Bradley makes the racks to fit your kitchen sink!
Do you think they put any thought into that?

And the fact they fit right in cheapie cafeteria trays!

Cuts down on the drips across the kitchen floor..

classicrockgriller · January 12, 2010, 01:00:33 PM

And they also fit in your Bradley!

seemore · January 12, 2010, 05:34:26 PM

Can't wait for the pictures, MP!
seemore