December 2010
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Winging it Brisket Style
I’m totally winging this one, but rest assured next time I make this I will refine it with proper measurements.
I started by drying and trimming the fat cap off of a brisket. Next I gave it a rub made of about equal parts cayenne pepper, paprika, garlic salt, black pepper, Coleman’s mustard powder, and two parts kosher salt.
Next I seared it in a roasting pan on top of the stove for...