Yellow stuff = Mustard?
What is the coating (rub?)?
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Cool mate, but what is in the rub?
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- 1 C Brown Sugar
- 1/2C Paprika
- 2T Black Pepper
- 3T Sea Salt
- 2T Chili Powder
- 2T Garlic Powder
- 2T Onion Powder
- 2t Cayenne Pepper
- 2t Yellow Mustard Powder
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That looks good mate. Might have to try it here on the bbq. Not into smoked meat but should work fine in the normal bbq I use. Cheers for that.
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The temp outside? Or the meat? 
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Now I’m hungry…and I just ate lunch. Somehow my tuna salad with onions and multi-colored peppers seems lacking !!
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No sleep for the wicked. 14 lb. Brisket started super smoking @ 2200 @ 190 degrees, stalled @ 0425 @ 155 internal. Double wrapped, back on @ 250.
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Going to TRY and wait for the MAGIC 203 mark, BUT, only to clue me in, that it’s time to start probing around, and FEEL the doneness. Still perfecting THAT skill. THEN, comes the REST TIME, hehe. Soo much work, soo little beer left, but at least the coffee is rolling…
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You’re making me far too hungry for a lazy Sunday.
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Hehe, we’ll see. Hero, or Zero. First time for a big one on a pellet grill, so could be a train wreck. I’ll probably hit it ANYWAY hehe.
We’ll see what’s what, after a 2-3 hour rest.
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Going to try caramelizing the burnt ends a bit with a tomato based sauce from Stubbs…
Overall was very tasty, but not QUITE where I wanted it on the juicy and tender scale.
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that looks like the start of a mighty manly sandwich.
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