posted on Jan, 9 2018 @ 05:24 PM
I just ordered a PitBarrel Cooker junior an hour ago, your post read my mind.
You need more smoke for the bark, but don't OD it. I was watching a bbq competion once, the guy said you should only have enough smoke coming out to
be slightly visible, above that, it will get sooted and sour.
Brisket is insane. Proper trimming is key imo. There are some good youtubes about this, especially important is the thickness of fat left on with the
cap. I like a 1/4" layer.
After pulling the wrapped brisket, I always wrap in towels, then throw in room temp cooler for an hour to rest, this is required imo.
Your rub looks pretty tasty.
I do heavy brown sugar, then add sea salt until it makes the brown sugar "neutral" in sweetness, then add cheap coffee grinds until it has a slight
It's good on ribs too.
It's the best rub I have had.
On ribs it goes good with a honey roasted garlic bbq sauce crossed with Dewars wiskey and brown sugar.
I am going to try a new brisket when my new smoker arrives.
It is going to be some variation of this carribean style I found with mango habanero salsa with brown sugar rub and injection.
I will try and report back the findings.
JFC I am hungry now, great