🔗 links
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SPG (salt, garlic, pepper)
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onion powder
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lard
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mustard
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that’s literally it.
MOP MIX
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soy sauce
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water
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lemon juice
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red pepper
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onion powder
- Coals at 300F.
- meat is FAT SIDE DOWN. (naw, we ain’t trimmin' $#!+! Fat is where the taste comes from and will render off. It’s GOOD for you.
- Baste every hour for 6 hours. Turn meat over on the 3rd hour.
- On 5th hour, wrap with foil.
- On 6th hour, take out and let rest for about 30 mins.
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It also helped me discover the other topic/kind feeds emanating from this here WordPress powered blog/Fediverse instance!
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Smoked Beef Brisket Old School Southern Style Recipe. By BBQ Southern Style
I’m doing a brisket for New Year’s and need to save this recipe. I’ll come back and clean it up later with my own twist to it when I’m done….