School's out and the smoker's on!!
I used cherry pellets in the Traeger today. Yesterday, I mixed a bowl of spices which included:
Garlic 1/3 cup
Red pepper 1 tbsp
Black pepper 2 tbsp
Onion flakes 1/3 cup
Jalapeño dry spice 1 tbsp
McCormick "cowboy" rub 2 tbsp
Dizzy Pig Steak rub 2 tbsp
Liberally rub both sides of your brisket, cover with foil & refrigerate for 24 hrs
Smoker:
275F/3 hrs
In a metal cup:
1/2 cup water
1/3 cup vinegar
1 tbsp sriracha
1/3 cup crushed garlic
1 tbsp deli ground mustard
Place next to meat, while smoking. Half way through, refill with same ingredients to keep mest moist. Baste meat as well.
Take brisket out, cover in a roasting pan with foil and continue cooking 1-2 hrs in a preheated 350F oven.
Fork tender goodness!!
Happy Smoking!
Xo j
💚