April 1st and I haven't posted anything in a LONG TIME, Dual Brisket High Heat Smoke/Cook

[mballi3011]

Now the brisket looks pretty darn good Le. BUT I think that I'm gonna keep doing mind the same old way. You know You can teach an old Fat Dog new tricks. I do like that slicer thou.http://www.smokingmeatforums.com/forum/thread/104983/slicing-hog-zilla  

 

[helljack6]

Those look like they turned out great!! Hope the partygoers were happy after all that. Hope that rub worked out for ya, you'll have to give me a review.

for doing it all so someone else can enjoy it!!

The rub was awesome!!!! however, using it on a high heat UDS cook, the flavor was really covered so I'm going to have to do another cook during the week to really get another go at it. Got a friend who works out of town for two weeks a time who's now back in town and has asked me to cook for them on Thursday, gonna use the rub on some nice meat and rock out a couple fatties while we're at it.
 

Now the brisket looks pretty darn good Le. BUT I think that I'm gonna keep doing mind the same old way. You know You can teach an old Fat Dog new tricks. I do like that slicer thou.http://www.smokingmeatforums.com/forum/thread/104983/slicing-hog-zilla  

Thanks man. Once I get my smoker project underway and return to the world of the offset firebox, I'll try a low and slow just because. I use the high heat primarily because of our work/break schedule at work when i'm cooking for the guys, helps me pump out the food in time for their lunch and it's still a good eats!!!!