First, we gotta have a little rub:
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I posted this over in the Marinade thread, and didn't change it much...
Oklahoma Joe's Brisket Rub
1/4 cup kosher salt
1/4 cup sugar
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons Spanish paprika
2 tablespoons chili powder
1 tablespoon celery salt
1 tablespoon lemon pepper
1 tablespoon freshly ground black pepper
1 tablespoon cayenne pepper
Next, we gotta have a good chunk o' meat:
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Quick rub down, wrap that dude tight, and it's off to the fridge for the night...
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The next morning: Smoker prep, and it's on baby! 8:45 AM...
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Sunday, Bloody Sunday!
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About four and six hours deep, respectively. I started hitting the brisket with apple juice about 12:45, and about once an hour until she was finished...
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Added more lump charcoal and a chunk-or-two of hickory throughout the process. Too much hickory can turn the meat bitter.
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Gettin' there. Meat thermometer reading in the low 180s. Barbecue can be thirsty work!
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Time to get the corn on...
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Friggin' perfect, 6:30 PM, Flyover Daylight Savings! Internal temperature reading about of 192 degrees...
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Now the line up: Van once commented that Kansas City barbecue was all about its sauce. Couldn't be further from the truth. Oh, a great sauce will certainly complement the effort - but the secret to our 'cue is in the way we make it!
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What a feast! New potato salad with fresh chives and dill, tortellini pasta salad made with fresh basil pesto, roasted corn, and of course, barbecue brisket! Lets eat!
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