Picked up a 20lb Brisket from Costco recently and put it in the freezer. My son is home for the weekend (from College) so hey it is brisket time.
Simple Salt and Pepper, wrap and let sit over night.
Started it at 7:00 pm tonight and will let this go all night (or until done). Too big for the Smoker so I had to cut a piece off.
235° on the smoker (this will get me about 225° to 230°.
Pitmasters Choice in the Tube.
More pics tomorrow.
Thanks for looking
Link
Simple Salt and Pepper, wrap and let sit over night.
Started it at 7:00 pm tonight and will let this go all night (or until done). Too big for the Smoker so I had to cut a piece off.
235° on the smoker (this will get me about 225° to 230°.
Pitmasters Choice in the Tube.
More pics tomorrow.
Thanks for looking
Link