It has been quite a while since I have done a brisket and somehow I got the itch. Stopped yesterday and picked this up.
Rubbed it down, wrapped it up and chunked it in the fridge last night.
Laying on a 18x24 cutting board.
Loaded the Jimmy with pecan and hickory. Cruising at 225.
The things we do to fit a hunka meat in a smoker.
Security on duty and keeping watch.
The plan is to pull it off the Jimmy after 5 hours and finish it in the mes overnight.
Updates to come.
Smoke it up.
William
Rubbed it down, wrapped it up and chunked it in the fridge last night.
Laying on a 18x24 cutting board.
Loaded the Jimmy with pecan and hickory. Cruising at 225.
The things we do to fit a hunka meat in a smoker.
Security on duty and keeping watch.
The plan is to pull it off the Jimmy after 5 hours and finish it in the mes overnight.
Updates to come.
Smoke it up.
William