- Jan 20, 2015
- 61
- 12
hey guys, well, here is a few pictures of today fun, 8 lb brisket, the St. Louis ribs on my 24" camp chef smoker with oak wood chunks
8:00 a.m. took the brisket out of the fridge
9:00 a.m. Brisket in for some smoke!.
My setup:
on the left my thermometer for the grill where the Ribs are and the right my upper grill temp and the brisket internal reading after 4 hours.
8:00 a.m. took the brisket out of the fridge
9:00 a.m. Brisket in for some smoke!.
My setup:
on the left my thermometer for the grill where the Ribs are and the right my upper grill temp and the brisket internal reading after 4 hours.
Last edited:
