The night before the night before Brisket (3.0) and Pork Butt (4.0)

So I am really dialing in on the smoker at this point. This weekend I’m headed out to East Hampton to spend time with the family. We have nana & grandpa along with the Lentzes up from South Carolina. I am going to attempt both a Brisket and Pork Butt on Saturday. I am a little concerned about the Brisket but I think if I get an early start I should be able to pull it off. I swung by a classic East Village polish butcher shop to talk beef. They brought out the better part of a cow and lopped off the fatty part of the brisket (I guess you could call it the ‘second cut’ being that it isn’t the lean prime cut. It’s sure is thick but you can clearly see the marbling. The beef is a little over 7 lbs and was $8 per pound. Not bad considering it is the real-deal and was purchased in Manhattan.

I have also been working on a rub. I finally settled on equal parts paprika, chili powder, salt, pepper, and baked brown sugar. I was able to get the brown sugar dried out by baking it in the oven for 10 min @ 300. I then ground it up. It worked pretty well.




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