August 27, 2012
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July 29, 2012
Prather Brisket and Pork Butt Barbecue, Parsley-Lemon Slaw
Started with my dry rub (cumin, cinnamon, curry powder, paprika, cayenne, salt), then 45 minutes “naked” over a mesquite grill. Threw in brown paper bags, over a rack in the oven at 270o F for 3 hours. Could have lowered oven temperature ~15o, and done less time directly over coals. Sauce of diluted Stubbs, with pan-juices, salt, and apple cider vinegar.
niko klein