After a weekend of working OT I got in tonight about 6. Started the fire (R.O. Lump) and put some home made rub on the meat. Wrapped it up and let it prepare for smoke. Gave the pit time to equalise and settle in at 220 and put on my first brisket. It's been about 4 hours now and the temps have been holding steady at 220 and the meat is at 128. Feeding it now with lump and mesquite/hickory. Did the first hour with apple wood (that's when I ran out) to give it that sweet smoky taste. It's looking good. Hope it doesn't stall too long.
post #1 of 28
8/4/08 at 11:41pm