ChileRelleno 7,069 Posted November 6, 2016 Report Share Posted November 6, 2016 Time to finally christen our new smoker, a Camp Chef Smoke Vault 24".I've a 5.4# brisket flat and a 8.5# Boston Butt in the fridge, all rubbed down and ready for an early start in the AM.And here we go...Plan on smoking these low and slow at 225'Butt RUB1C Brown Sugar1C Paprika1/2C Seasoned salt1/4C Cajun mix2T each Garlic and Onion powderRub butt, coat with mustard and rub again, plastic wrap, refrigerate and rub again before going in the smoker.Brisket RubTake one cup of the above rub and add 1/8C ground Black PepperRub liberally and plastic wrap, refrigerate and then straight to the smoker in the AM. 3 Quote Link to post Share on other sites
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