Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. Brisket time.

    Brisket time.

  2. greedylittlepig

    Brisket time.

    Doing my second brisket on my Old Country BBQ PIT over under smoker. Marinated 12 lb brisket with a homemade mustard rub / spices for 41 hours. Woke up this morning at 5 to start fire up. Placed brisket on at 5:45 am at a temperature 225. Using oak and Apple to smoke brisket. Hoping for a...
  3. IMG_3461.JPG

    IMG_3461.JPG

  4. IMG_3460.JPG

    IMG_3460.JPG

  5. greedylittlepig

    I am a greedy little pig.

    Thank you for shout out. I'm doing a 12 lbs brisket tomorrow morning at 5am. In order for it to be ready to serve by national championship. I've marinated it for what will be 41 hours. A mustard blend rub with assortment of spices. Inbedded hunks of garlic inside the brisket as well. I will post...
  6. greedylittlepig

    new to smoking trying a brisket

    Great looking meat there.
  7. greedylittlepig

    I am a greedy little pig.

    My name is Joe. I live in SC. I got into smoking meats through a friend. From the jump I appreciated the discipline and knowledge it took to smoke. We smoked wings and Texas hand grenades. From there it was history. I purchased an over under smoker and have not been disappointed. I've done a...
Top Bottom
Back
Clicky