Reply to "New Small Brisket Strategy"

tomMember

BRITU rub is part of an overall process,and is often found too salty when used as a stand alone.

This is from Mike Scrutchfield,graciously posted by ChrisA on the Virtual Bullet forum.

Mike's Brisket approach can be found this week on the open,or recipe forum.

BTW,IMO, the weight to internal temp isn't linear.

I.E.

You can fry a 1/2 inch thick slice of brisket to 140Âº internal in about one minute /side,and still not be able to cut it with a knife.
Collagen breaks down with temp,over time.

Many cooks feel that the longer it is in the plateau,the better it breaks down collagen and renders fat.

Just my $0.02

9/25/067:18 AM

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