(Photo: Paul "Chile" Brown, of his beef brisket)
Chilebrown is a patient man:
I woke up at 3:30 am to put this baby in. It is only up to 152. I got the hardly can waits.
I'll bet it took a while. Brisket has lots of connective tissue, and it's not uncommon to cook one at low heat for 8 hours or more to fully break down the fibers. Follow the link to learn more, or just scroll down to drool over the finished dish...
I emailed him to ask him what rub he used on it:
Yours, of course. Man it was the bomb.
Pretty serious looking brisket, Chile, I'll bet it was worth the wait. How long did you end up cooking it for? Let's hear some details!
(Photo: Chilebrown's Smoked Beef Brisket)
Wow, I also made Meathenge today. I am going to have to buy a bigger hat.
It stayed in the smoker for about 9 hours. I took it out wrapped it in foil and finished it off in the oven. The total time was aprox 12 hours. I had sandwiches for a week.
That Chilebrown cooks like crazy. Wish I had half his motivation!
I'd settle for having half of what he cooks...
I heart brisket. I'm getting a hankering for a BBQ sandwich now.