Hey guys, not much of a chef but wondering if there's some extra tips for improving my slow cooked brisket? It's already pretty amazing. But wondering if I can make it even better!
- Cover with 2 tablespoons of Memphis Dry rup
- Marinade in the fridge for 12hrs in Stubbs BBQ Sauce
- Chuck in the Slow cooker for 8hrs on low
- Slice it up and serve