Quote:
Originally Posted by Sorce
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So I tried this.
I recommend the method, I do NOT recommend their rub. Oh my god that rub was bad. Just this concoction of fake smoke and way way WAY too much salt.
The method is a good one with the brine and the cook at 155 degrees for 24 hours. The cure trick even created a perfect smoke ring. But man, do not use that rub. Use your go-to barbecue rub and just deal with the fact that it's not going to be as heavily smokey as a memphis style brisket would be. The liquid smoke brine imparts some faint smoke flavor and the long slow cook creates a smokey odor that will fool your palate a little anyway.
I scraped the rub off and just used some homemade barbecue sauce I whipped up and it came out surprisingly good for a tiny brisket that would have turned into shoe leather.
In the end, I feel like that cook was made by chemists and people that live on the east coast who clearly don't know what smoked food is supposed to taste like. It damn sure isn't supposed to taste like that ghastly rub they have you slather all over it.