Its time for the smoke to roll

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

phillipleondria

Fire Starter
Original poster
Sep 12, 2016
43
10
Got my brisket seperated, and rubbed down wrapped and in the fridge. Getting up early in the morning doing an all day smoke, burnt ends, and sliced brisket here i come. I really love smoking food..did i mention smokin aint easy...but it sure is fun
 
Burnt ends all finished and now i know why some folks call them meat candy...these are awesome.
My flat is in the cooler resting, dinner isnt till around ninish, got my au ju cooling so i can seperate the fat, i have had a great day of smoking picture of the flat to come when i slice it.
 
Last edited:
Thank you everyone the encouragement and friendly hints and help are what make this site the best on the net
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky