"Piedmont" > wrote in message
...
> bk wrote:
>> Any suggestions on dry rub and/or basted brisket recipes. We've made two
>> brisket, but goofed up the last with too much temperature. First one was
>> rubbed and basted which resulted in many rave reviews. Last one was
>> nasty.
>> Looking for those rave reviews again.
> bk
> Do it the same as when you said you got rave reviews, why change? Probably
> the basting was what did the most for it. Your obviously on to something
> if you got rave reviews that time you controlled the temp and basted plus
> you dry rubbed, just recreate that! Out of curiousity, what did you baste
> with?
>
> --
> Mike Willsey
> http://groups.msn.com/ThePracticalBa...ewwelcome.msnw
>
Sorry for the delay. I used the Red's Barbecued Brisket as described in the
BBQ FAQ. It was very good and I'm leaning back towards it again. I'll try a
simpler S&P recipe when I'm cooking for fewer people.