Thank you for the rub recipe using Penzey�s two rubs. I ordered both and mixed enough of it to rub a 10 lb brisket. Put it in the CS55 last night set to a guessed 220 degrees on the dial with 4 ounces of pecan for a planned dinner tonight. We had kids visiting and had planned on making a Yankee breakfast this morning of grilled kielbasa, fried eggs, milk gravy, biscuits and jelly - yes! Cappuccino.
At 8:00 AM I plugged in the polder which had the lead hanging out the blow hole all night - the internal temperature of the brisket was 194 degrees. Perfect timing. At 195, took it out and after a foil wrap, put in the cooler for an hour. At 9:00 am after cooking the kielbasa and ready to cook the eggs, I removed the brisket and we all tasted it. MISTAKE!
No kielbasa this morning. Sliced the brisket and we all ate perfectly smoked brisket and eggs. There was so little left, we will now have kielbasa for dinner. My Momma always told me to eat a preparation when you want it - may not be another time.
When the wife was ready to have our last child, Mother had fixed a chocolate cake for a Woman�s club meeting, my wife saw it and said she just couldn�t get enough chocolate and was craving some of that cake. Mother told her to eat what she wanted, she would buy a cake for the meeting. She ate almost half the cake - never eaten chocolate cake since.
THE BEST BRISKET AND BREAKFAST A FAMILY COULD HAVE. Brings back good memories.
Thanks
smokemullet
