12lb. Brisket. Smoked on a vertical charcoal smoker.
Seasoned with salt, pepper, and garlic. Wrapped and placed in fridge for 20 hours.
Put on smoker at 3am and smoked for 13 hours. Sorry, no before pictures.
Here are the after pictures.
Finished off with two pans of smoked baked beans. And, smoked au juice. Perfect.
Seasoned with salt, pepper, and garlic. Wrapped and placed in fridge for 20 hours.
Put on smoker at 3am and smoked for 13 hours. Sorry, no before pictures.
Here are the after pictures.
Finished off with two pans of smoked baked beans. And, smoked au juice. Perfect.