Thin blue smoke and Meat! This time it’s brisket. Last minute idea, so this one is going to go the fast route. Rolling at 250-275 for about 5 hours then foil pan covered and oven finished at 350F. It’s not so hard to do.
All trimmed up she weighs just a skosh under 15#.
Just salt, pepper and garlic for rub, but now I’ll make up some of my bbq juice to mop it with for color and another layer of flavor. May make a pan of borracho beans too.
I’ll keep you posted. 10:30am local time now. Supper is at 7:00pm.
Making the bbq juice to start mopping. It’s a good finish sauce too. See the link.
https://www.smokingmeatforums.com/threads/bbq-juice.308642/
All trimmed up she weighs just a skosh under 15#.
Just salt, pepper and garlic for rub, but now I’ll make up some of my bbq juice to mop it with for color and another layer of flavor. May make a pan of borracho beans too.
I’ll keep you posted. 10:30am local time now. Supper is at 7:00pm.
Making the bbq juice to start mopping. It’s a good finish sauce too. See the link.
https://www.smokingmeatforums.com/threads/bbq-juice.308642/
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