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Living in Reality
Join Date: Jan 2004
Location: Chicago, IL
Posts: 5,671
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Ya'll ask from time to time why I'm here........
This thread is a good example. |
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05-27-2006, 04:29 AM
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Unregistered
Join Date: Aug 2000
Location: a wretched hive of scum and villainy
Posts: 55,652
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225 degrees is about the max. 210 tp 215 is what I shoot for.
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05-27-2006, 07:38 AM
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A Man of Wealth and Taste
Join Date: Dec 2002
Location: Out there somewhere beyond the doors of perception
Posts: 51,063
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Nathan I thought about adding Mustard to the Rub...I have used Prepared Mustard on a Pork Roast before..can't say one way or another that it made it any better. With Pork I definately add Brown Sugar to the Rub.
Temperature control is very important....a long constant burn is what U are looking for...under 250 is ideal.
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Copyright "Some Observer" |
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05-27-2006, 08:53 AM
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Registered
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I have done it both ways, spread regular French's yellow mustard on prior to rub and adding dried mustard powder to the rub. I think I like the liquid mustard better, it helps the rub stick, adds some acid to the mix and helps form a crust on the brisket...
Dammit, now I want to have some brisket....curse you PPOT!!
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Rick 1984 911 coupe |
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05-27-2006, 12:27 PM
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Registered
Join Date: Jul 2005
Posts: 3,085
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Rick,
Why don't you go to Rudy's in New Braunfels? Moses, I don't know Bo, but Memphis was incredible: Rendezvous, Neely's, & Corky's. And nobody does brisket like the Texans. 
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Peter '79 930, Odyssey kid carrier, Prius sacrificial lamb Missing  997.1 GT3 RSnil carborundum illegitimi |
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05-27-2006, 12:37 PM
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