Reply to "Making a Texas style Brisket"

pagsMember

I probably would have used less hickory/oak, but I was out of hickory and thought with cherry that I should use a little more to get a stronger smoke flavor.

Whenever I've had brisket in the past, I was in Texas and just associate smoked brisket with a rub as Texas style. When I ordered Texas Style Rub, Brisket Blend on line, I just went with it. I really was using Brisket 101 and keeping it simple.

7/27/099:50 AM

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