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Brisket , home made rub , wood soaking , apple juice for water pan ,BBQ sauce cause that is the kind my 12 year old likes , I use no sauce with my brisket as I want the flavor of the meat at 1st .
8 hour mark , bagged and tagged in foil wrap , now back on smoker for 5 more finishing hours and have now filled water pam with plain water to control temp of smoker . cut the flat and it looks great , the point is stiil cooking nicely and will make excellent burnt emds ... more pictures coming
Thanks only US know the work and fun goes into these . I cut the edge of the flat and the moisture just shoit striaght out . The temp of the flat was around 140 so I bagged it to finish it and retain the moisture base I have . I had to add apple juice to the water pan twice over the night ..
morkdachwow that looks like a winner keep us updated
i put a flat on bout a 1/2 hr ago hope it turns out
I plan on taking pictures when I cut slice it . The point will be burnt ends . I do think this is more fun than working on old Chevys and Fords .. but I love doing both almost as good as I like fishing and drag racing and college football ... @ least with this we EAT !
I git really lost on the cook as my dog ran off with the Thermometers ( both of them ) and I never found it until this was done .. I was gonna pull it ( something I like ) .... Thanks