Clayton, North Carolina
Member since Dec 2004
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Reviewed Emeril's Texas-Style Smoked Brisket
Jul 17, 2011 on FoodNetwork.com
“Insanely good rub. I differed from the cooking directions though: smoked till 160, then wrapped it in foil and cooked till 170. Removed from heat and let rest for half hour. Best brisket I have ever, ever had. Wife and I ignored the sides.
Barbecue sauce was very disappointing. Didn't go with the brisket at all. Best thing to do...”