Alright, ladies and gents! DTG 2nd smoke - Chicken Thighs was a success. So it's time to move on to something else....Brisket!!
I started off by trimming the fat to about 1/2" thick. I cut the whole thing in half about 2/3 the way up the flat, so one side would be mostly flat, and the other would be mostly point.
Almost 11 lbs.
I weighed the fat - 1 lb, 3 oz. Not bad. So we got a brisket on the pit weighing about 10 lbs.
I used the marinade from post #3 of this thread: http://www.smokingmeatforums.com/t/93152/brisket-marinade-finishing-sauce-any-ideas-would-help
And after it sat overnight, I used the rub from the same post, and let it warm up on the counter while I fired up the smoker.
Left side still with just marinade. Right side has rub.
And on the smoker! I have a digital thermometer at grate level right next to that angle iron handle to monitor grate temps.
And away we go!! Stay tuned......
While you're waiting, feel free to check out my pit mods! I'm updating the thread to the next mod in about ten minutes.