Floppy Brisket!

That looks like it was cooked in Texas. :thumb:
 
NAILED IT!!

Looks fantastic Allen!
 
Big-Joe said:
Looks great did you cook it in the pbc?
Click to expand...

I cooked it on the Gateway. Straight up and down (300). It only took between 4 1/2 and 5 hours.

QDoc said:
Care to share the Rub and technique?
Click to expand...

The rub is kosher salt as a base and then a fine grind black pepper, garlic powder, onion powder, chili powder and cumin. When I say fine grind, I use a coffee/spice grinder to make a the spices a really fine grind before applying them after the salt base.

I always allow the brisket to come up to room temperature completely before applying the rub as well. This one I pulled out of the fridge about 3 AM still in the cryo and let it sit until I started to trim it about 8 AM. I had it trimmed and rubbed by 8:30 AM...let it sit until temperatures were steady and it was on just after 9:00 AM. I pulled the brisket about 1:45 PM and let it sit in my warming drawer set at 150F until the guests were ready to eat around 4:00 PM during the race.

The bark softened back up on me some but was still adhering pretty well when I sliced it up.

Thanks for asking. Hope it helps.
 
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