February Brisket

Discussion in 'Beef' started by link, Feb 5, 2012.

  1. link

    link Smoking Fanatic SMF Premier Member

    Not too often that it is 45+ degrees in February in Michigan so I thought I would smoke a Brisket. I used Apple wood that had and Royal Oak hard wood charcoal.

    Rubbed and Ready for the smoker


    After 9+ hours


    Ready to Eat


    It came out excellent!
  2. sprky

    sprky Master of the Pit OTBS Member

    [​IMG]  I'd eat it
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    It looks yummy!!

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