Just threw a 13 lb briskey on the weber grill. Picked it up from RD last night. Love that place! Injected last night with beef stock and a little worshtershire then a nice coat of black pepper followed with a little coat of Jeff's rub. Don't want it too sweet but it deff adds a nicer layer of bark I've found than just strait S&P. I have the amnps filled with hickory in the grease tray and and the temp at 250. Running a little high to make sure I hit 140 IT in 4 hours. I'll keep ya posted
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