I was supposed to bowl in a tournament on Sunday but my partner backed out on me Saturday night. I've been wanting to do a brisket for some time now but have been busy. Suddenly I have an opening! Perfect! Now I hope I can find a brisket last minute. I hit up my "go to" meat department and they have flats only. Good enough. We're smoking brisket tomorrow kids.
Rubbed with SPOG and yellow mustard with cherry wood smoke. This is my first attempt on the Lang. I've ruined a couple on lesser machines.
Chugging along at °225 with my favorite beverage watching my team throw their season away. Ugh.
8 hours later...success. The information on here certainly does help me look good. Thanks to everyone!
