The best EVAH!!!!
I have a go-to rub I've used for years on brisket and beef ribs.... never ever saw any reason to try something different until yesterday. You keep reading about keeping things simple.... Salt, pepper - maybe a touch of garlic and for over ten years I never listened or tried it. It's hard to take a 30 dollar rack and experiment but I used a liberal amount of SuckleBusters SPG seasoning - simple salt, pepper & garlic. The bark was outstanding - flavor profile so beefy with just the right amount of salty/spice. I'm seriously thinking about doing an entire packer brisket this way.
So the picture was taken at the 3 hour mark. At 6 hours the color was much darker and they felt pretty tender using the probe test. Usually I'd call it done right there but something tugged at me and said lets go another hour and BAM - - - that made all the difference in the world. So, 7 hours at 250*-275* totally uncovered with no wrap. About a 2 hour rest in a foil tented pan while in a warm oven. Time to dine. Apologies for no money shots as I ended up in a meat coma shortly after eating. Sooooo good. Thanks for looking.
