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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