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It has finally gotten cold and that makes me want to use my smoker. Below is a picture of a brisket that I covered in a Cayenne based dry rub and cured overnight, on a wire rack, in the refrigerator. The brisket was then smoked at 225F for 12 hours with some hickory wood. It made pretty tasty sandwiches. For your enjoyment: Brisket Sandwiches with Garlic Lemon Aioli, Picked Onions and Gouda. Or, what I like to call, lunch.

I should have mentioned the sauce recipe, which would be great on spicy, pulled pork as well.

Garlic and Lemon Aioli/Mayo... whatever

1c Mayonnaise
Juice of 2 lemons
3 Garlic Clove, minced fine
1/4t Salt

Whisk it all together and let sit for an hour or two. Drizzle at will


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  • Brisket02
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