Finally found a supply for Brisket that wouldn't cost me an arm and a leg. So I picked up a nice 10.5 lbs Brisket today. Trimmed it up. Rubbed it down twice first rub salt, pepper, paprika, chipotle chili powder, and my home made devil powder ( Smoked: Jalapino, Serano, Habenero powder). Then I put down a layer of Rub that I got from an Amish Family that I have been wanting to try.
Fired up the GOSM gasser with Hickory. Started it about 5:00. I plan to take it off around 8:00am wrap it and store it for a few hours then slice and enjoy.
Here are some pics from my prep. (Brisket in the Cryo, Out of the Cryo, Trimmed side one, Trimmed side 2)
Ron
Fired up the GOSM gasser with Hickory. Started it about 5:00. I plan to take it off around 8:00am wrap it and store it for a few hours then slice and enjoy.
Here are some pics from my prep. (Brisket in the Cryo, Out of the Cryo, Trimmed side one, Trimmed side 2)
Ron