wmatthewman Posted June 5, 2019 Share Posted June 5, 2019 Afternoon all Just Joined the forum and thought i would post one of my cooks. My first attempt at Brisket on my Landemann. Cooked at about125 for 5 hours. The rub is a Texan recipe a friend sent me from america. 2 Quote Link to comment Share on other sites More sharing options...
Mick Posted June 5, 2019 Share Posted June 5, 2019 Was it tender enough? Looks good Quote Link to comment Share on other sites More sharing options...
hoogl Posted June 5, 2019 Share Posted June 5, 2019 Hi Welcome @wmatthewman. Is that a rolled brisket unrolled? Looks great, What was the internal temp? I've not tried brisket yet. on my to do list. Quote Link to comment Share on other sites More sharing options...
Icefever Posted June 6, 2019 Share Posted June 6, 2019 Well done @wmatthewman and welcome to the forum. Ice. Quote Link to comment Share on other sites More sharing options...
wmatthewman Posted June 6, 2019 Author Share Posted June 6, 2019 14 hours ago, hoogl said: Hi Welcome @wmatthewman. Is that a rolled brisket unrolled? Looks great, What was the internal temp? I've not tried brisket yet. on my to do list. Yes it was rolled originally but i decided to unroll. Not sure of the internal temp of the meat but i know it was cooked! I kept the BBQ at 125. Quote Link to comment Share on other sites More sharing options...
wmatthewman Posted June 6, 2019 Author Share Posted June 6, 2019 15 hours ago, Mick said: Was it tender enough? Looks good Very and moist too. I put a water bath underneath it too 2 Quote Link to comment Share on other sites More sharing options...
wmatthewman Posted June 6, 2019 Author Share Posted June 6, 2019 (edited) This is the rub recipe. A mate from Boston USA sent it to me. I will be trying his pork rub soon too 5 tablespoons paprika 3 tablespoons salt 2 tablespoons garlic powder 2 tablespoons onion powder 1 tablespoon black pepper 1 tablespoon dried parsley 2 teaspoons cayenne pepper 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon dried oregano 1/4 teaspoon hot chili powder Optional: 1/2 cup brown sugar Edited June 6, 2019 by wmatthewman 2 Quote Link to comment Share on other sites More sharing options...
Justin Posted June 6, 2019 Share Posted June 6, 2019 Intresting. Most of my ruubs are from weber books and some what simpler. Thanks for sharing Quote Link to comment Share on other sites More sharing options...
wmatthewman Posted June 6, 2019 Author Share Posted June 6, 2019 6 minutes ago, Justin said: Intresting. Most of my ruubs are from weber books and some what simpler. Thanks for sharing I tend to tone the salt down on this one Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted June 6, 2019 Share Posted June 6, 2019 I always add a sprinkle of asafoetida to any rub . Even bought in ones . It lends an onion garlic flavour 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted June 6, 2019 Share Posted June 6, 2019 45 minutes ago, wmatthewman said: I tend to tone the salt down on this one Nice I reduce the salt in almost everything as i find it too salty otherwise Quote Link to comment Share on other sites More sharing options...
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