Reply to "Brisket Photos 4-22-09"

Former Member

After using my special Uno Leche rub consisting of sweetened condensed milk and pureed oysters with mixed success, I finally moved on to an anchovy, butterscotch, and Chinese five spice rub for my brisket, with Honduran monkey wood for smoke. Again with mixed results. I was about to give up on brisket, but after searching the forum, I decided to try garlic salt and black pepper, with hickory as my smoking agent. Success at last! Who would have thought hickory was a good smoking wood. I thought all those BBQ joints used it because it was cheap.

If anyone needs 100# of monkey wood chunks I can let you have it cheap.

4/23/0910:26 AM

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