Ronnie Killen, chef/owner of Killen's BBQ in Pearland, is a nationally known for his smoked meats, down-home sides, and scratch made desserts. If you can't get to the restaurant, here are his tips to make your best brisket ever:
- Choose the right meat.
- To trim or not to trim, that is the question.
- There's an art to the grill.
- Is it done yet?
- Don't cook the next day.
Killen's Famous Rub Recipe
- Yellow mustard (Killen uses French's)
- Chipotle pepper
- Cayenne pepper
- Salt & Pepper
Rub both sides of brisket with mustard. Sprinkle both sides liberally with chipotle powder, cayenne pepper, and sugar (or use Killen's BBQ Rub). Add a generous amount of salt and pepper to each side (or use Killen's Salt and Pepper Blend).