Quote Originally Posted by rafael View Post
Guys, the OP isn't a jewish guy from NYC, he is from texas. He wants to dry rub a brisket and then smoke, probably for 12 - 24 hours. Whole different deal.

I have been known to bring in some frozen brisket brought in from texas. Never saw brisket in any store in DR. I have Badle smoker on the balcony and a good supply of dry rub from Rudy's and Black's. Black's in Lockhart has the best brisket and best beef ribs I have ever had!
Speaking my language bro. Lived in Austin 2005-2012.

(Mouth watering)