- Dec 6, 2007
- 3,854
- 552
well I did a smokyOkie brisket today( just a 2# chunk) didn't want to practice on the 10#r in the freezer.My own rub in the fridge for 36 hrs-than a CBP coat.Fired up the gas grill and began to take it to a blackened mess.meantime had the smoker hitting right at 250*,pulled the beef and on it went with hickory the whole time.Brought up to 200 internal than in the house under foil till cool-sliced a couple off for Allie the dog and I and bout all I can say is holy hot dang that is some good brisket.took pics and after the last one in a while of it all sliced up I will post.didn't give me enough a jus so working on that now.