Smoking a 6 pound brisket today on the Weber kettle grill.
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