A rack of smoked ribs and creamed corn in Texas

This week Liz from The Spice & Tea Exchange and Matt ‘Spill The Tea’ on deliciously tender brisket with the perfect amount of bark that really brings perfect BBQ flavor.

-Trim Fat to about a quarter of an inch thickness.

-Use liberal amount of seasoning. Spice & Tea’s “Butcher’s Blend”, “Chef’s Choice”, and “Espresso Steak Rub” spice blends are recommended.

-Smoke for five to six hours. Then Wrap in tinfoil or butcher paper.

-And then you go slow and low cooking temp (around 225) until done. 30 minutes to an hour per pound.

-Let rest for at least 30 minutes.