Sunday, July 25, 2010


Continuing my quest to master the charcoal BBQ...
(I have alot of practice ahead of me)

The brisket was dry rubbed and wrapped tightly in plastic overnight.  My rub was a combination of salt, black pepper, ground green chiles, red chile flakes, brown sugar and ground coffee.  I mopped throughout the day of smoking with Steen's cane syrup.  
For supper I added a little wedge-ette salad and a slice of white bread.  

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