Sbprobasco
Well-known member
- Joined
- May 14, 2010
- Location
- Fresno, Ca
This weekend I visited Steph at Simply Marvelous BBQ in Ventura and bought 5 - 5 pound bags of his rubs for myself and a friend. While chatting with him in his garage he gave me a taste of each of the rubs. They were all so good I don't know which one to use on my first ever attempt at smoking a brisket. Has anyone used the cherry rub on a brisket? Are one of the other flavors better for beef?
The brisket is 8 pounds. I was thinking of cooking it at 225 deg fat side up. Do people usually flip the meat half way through the cook or just leave it?
Any help or suggestions would be much appreciated. I am not going to start until Friday night or Saturday morning so I have plenty of time to figure this out and not screw it up.
The brisket is 8 pounds. I was thinking of cooking it at 225 deg fat side up. Do people usually flip the meat half way through the cook or just leave it?
Any help or suggestions would be much appreciated. I am not going to start until Friday night or Saturday morning so I have plenty of time to figure this out and not screw it up.