On Wed, 30 May 2018 07:37:46 -0700 (PDT), Tim
wrote:


May
On Tue, 29 May 2018 18:33:31 -0700 (PDT), Tim
wrote:
- show quoted text -
The one I did the other day pretty much picked up at day 2. Similar
stuff. I put the rub on it and put it in the fridge overnight tho.
I used bourbon instead of beer ;-)
..........

This weekend I’m going to shop for a decent brisket to work up. I hope it’ll be worth all the attention you have to give to it.

I found out some time ago not to get one soaked in brine. I didn’t realize se it till I bit into it. WOW!

I also push back on the salt they like to put in the rub. A little is
OK but you don't want to make it too salty.