Cliff H.
Master Chef
Wife wanted ribs but I talked her into a brisket instead. I asked the Sam's associate who was filling the meat case if he had anything in the back besides the one 18 lb packer and the two flats that were out.
He was nice enough to come out with three very nice packers that were all under 13 lbs. He was very accommodating and full of questions about smoking brisket.
This is not the kind of service one would expect from a Walmart owned store. I encouraged him to come to the fourm just like I did for all the answers.
Anyway,
I injected with a mixture of white grape juice, beef broth, rub and a secret ingredient that I will disclose if it is any good.
After a few hours I cut it out of the cryo and rinsed. I slathered on a little mustard to hold my rub which is a combo of Wolfe Rub and TX BBQ rub.
On to a cold smoker at 9:00 pm. The temps are holding steady at 260 in the dome.
He was nice enough to come out with three very nice packers that were all under 13 lbs. He was very accommodating and full of questions about smoking brisket.
This is not the kind of service one would expect from a Walmart owned store. I encouraged him to come to the fourm just like I did for all the answers.
Anyway,
I injected with a mixture of white grape juice, beef broth, rub and a secret ingredient that I will disclose if it is any good.
After a few hours I cut it out of the cryo and rinsed. I slathered on a little mustard to hold my rub which is a combo of Wolfe Rub and TX BBQ rub.
On to a cold smoker at 9:00 pm. The temps are holding steady at 260 in the dome.