Author Topic: Brisket with Phil's rub, and the Texas Crutch  (Read 9878 times)

es1025

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Re: Brisket with Phil's rub, and the Texas Crutch
« Reply #15 on: July 24, 2013, 08:08:50 PM »
Tony
when I return from vacation a brisket is on my short list. Your recipe is simple.

Here a easy boston butt recipe:
Trim the fat away until you can push a finger thru (this will melt and baste the meat)
Rinse and dry
As the glue, I used worcestershire and then my rub, let sit in fridge for a least two hours.
Take out and let rest of about an half hour/hour and add a little more rub.
Set temp of smoker a little past 225. add about 5-6 oz of cherry wood
Place butt in middle rack
Between 160-165, place in an empty foil and wrap with foil.
Take off smoker when IT hits 205.
drain extra juice out of foil pan and cover with foil, let rest for a couple of hours in a cooler cover with towels.
serve either kc bbq sauce or carolina sauce on the side, a nice potato roll.
Ed from Northern NJ
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DivotMaker

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Re: Brisket with Phil's rub, and the Texas Crutch
« Reply #16 on: July 24, 2013, 10:08:14 PM »
Thanks, Ed!  Simple is good, and (I believe) the key to good Q!  I'll wrap a brisket to get through the stall quicker, but I'll let a butt for pulled pork work through it on its own.  I really like the chewy bark you get from doing the whole cook unwrapped with pork butt.  Takes a little longer, but worth it, imho.
Tony from NW Arkansas
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