threw a brisket on the GOSM to have for dinner and sandwiches over the weekend
I did an injection of pirates gold to keep it moist then into the fridge overnight
rubbed down ready for some TBS
abour four hours in chamber temp a nice 250
about eight hours in temp was 180
out of the smoker the last couple hours i wrapped it and poured some beef stock in the pan to make a gravy then covered with foil
been resting for about half an hour
all pulled and ready to eat
heres my plate i dipped the buns in some of the sauce
dinner was great
thanks for looking
I did an injection of pirates gold to keep it moist then into the fridge overnight
rubbed down ready for some TBS
abour four hours in chamber temp a nice 250
about eight hours in temp was 180
out of the smoker the last couple hours i wrapped it and poured some beef stock in the pan to make a gravy then covered with foil
been resting for about half an hour
all pulled and ready to eat
heres my plate i dipped the buns in some of the sauce
dinner was great
thanks for looking