Chargriller offset. Homemade dry rub on the chicken adhered with olive oil. Montreal steak seasoning adhered with Dijon mustard on the brisket. Used mostly cherry and some apple. Sliced up for sandwiches. Yes the brisket is tiny. It came with a 1/4 cow. If I want a big brisket I gotta go elsewhere. Still tastes good. I don't wear gloves and don't squeeze my brisket.
by ChaosReality69
7 Comments
cherry and apple wood sounds like the perfect flavor for that brisket
Damn 😮💨 best looking chicken breast I’ve seen in a while! Looks like you might be slicing thin for sandwiches? And what makes the rub so dark?
This looks delicious!
Golly gosh damn I had no idea you could do breast like that.
SUPER DOPE
Time and temp on those chicken breasts chef?
Man O-Man, O-Man!!!