well gonna try one again has been quite a while but i'm up to the task.. fired up the ECB smoke-n-pit at 4:00 got the brisket on by 5:15 a hefty 10+ #er. Been marinading since monday in LaMonts Southern marinade then a good dose of Jeffs Rub, bumped up of course. Currently 60 degrees with a chance of rain so i dug out the patio umbrella so i don't get to wet tending. i'm shooting for a 10:00 finsh with 2 hours in a cooler then off to the family dinner, last year was 50+ people so i just bring teaser food.. this year a brisket, a deep fried turkey, some smoked pork loin and some fatties.
gonna take it to 165 before i even think of taking a nap. i just hope it turns out haven't really had a successful 'sket smoke yet but i've been studying and learning..well enuff jibber on with the pics
gonna take it to 165 before i even think of taking a nap. i just hope it turns out haven't really had a successful 'sket smoke yet but i've been studying and learning..well enuff jibber on with the pics