I had not seen this particular CS Elite cooking a brisket flat.
I have no connection with any products ,except my use of many CS products.
This is youtube .
http://www.youtube.com/watch?v=goO7KL6ACdg#t=524
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That's an excellent video. Any new user could learn a lot very quickly watching this one.
That's a mighty tasty looking and moist flat.
I've not used mustard on my briskets. Any of you use it?
I've not used mustard on my briskets. Any of you use it?
quote:Originally posted by Pags:
That's a mighty tasty looking and moist flat.
I've not used mustard on my briskets. Any of you use it?
I've tried it layered thick like that. It's a great "glue", doesn't affect taste much, and held too much rub in my opinion. Like Smokin' says, "give it a try and let us know what you think".
Back in the day I tried it a few times. Flavor wise, no detectable difference. As Joe points out, it provides the means for a thicker build up of rub.