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  1. kalfish

    LET'S TALK BRISKET!!

    I smoked 3 15#ers for a company BBQ the other day. A tremendous hit with my colleagues. I trim the fat and add the dry rub the night before.  Rub is Cayenne, black pepper, salt, and paprika.  I wrap in foil and put it in the fridge overnight. I use Weber Domes. Light the charcoal in one side...
  2. LET'S TALK BRISKET!!

    LET'S TALK BRISKET!!

    • kalfish
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  3. IMG_0479.JPG

    IMG_0479.JPG

    • kalfish
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    • Album: LET'S TALK BRISKET!!
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