Brisket help please

Hey, J, sounds like a great challenge. What's your current rub?

And what about that "dissappearing mustard?" You can't leave us hanging like that.

I use a rub called Wild Willie in the Smoke and Spice book. Heavy on paprika. Brown sugar. Not sure it's the best, after all.

I might go back to just salt and pepper...!

Thanks!

Right now we're using kosher salt, Grains of Desire pepper blend & a LOT of brown sugar.

As for the mustard see http://www.mrsdogs.com.

Julie

JCA,
I use Southern Succor Rub, also from the Smoke & Spice book. I've used it on pork, and brisket, with great results. I like it because it gives it some spice, and leaves a great bark.

It's easy to make...if you're interested here are the ingredients:

Southern Succor Rub
(Used for many cuts of pork, including shoulder)

� cup ground pepper � cup paprika
� cup turbinado sugar � cup salt
4 tsp. dry mustard 1 tsp. cayenne pepper

Makes about 2 cups

Mix spices thoroughly in a bowl. Store covered in a cool, dark pantry.

Hey Julie....a simple recipe you might want to try is:
rub brisket with your own mustard (sounds good)
rub MCcormick's Montreal steak seasoning or Tones steak seasoning and Lawry's seasoning into the brisket and refrigerate for 8 hrs. or overnight.
When the brisket comes out of the smoker and is foil wrapped and"resting" slice a couple of onions and sautee them in butter until carmelized a dark brown and serve over/with the meat.