Brisket
By Todd Barron @ FoodieCuisine.com
I made a 11 lb brisket over the weekend and used a rub from Cookshack along with a sweet/spicy finishing sauce that I made myself.
To the right you can see the brisket after the smoke, and after it cooled for 30 minutes.
I smoked it at 235 degrees for about 18 hours, using a blend of Apple and Cherry wood.
I wasn’t worried about making this one “competition” style so I didn’t trim it or do much other than rub, smoke, and serve.
It turned out great though!
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