Smoking an 11lb brisket for dinner. I started prepping yesterday.
Trimmed off about 2lbs of fat. Put a simple rub on; Salt, Pepper, Paprika, garlic powder, and some killer hogs rub. Let it sit a few hours in the refrigerator to let the rubs settle in.
Setting up my 18 1/2 inch Weber smoking mountain. I am using lump charcoal. I like the way it burns on long smokes.
Around 11:30 pm, I put it on the smoker.
At 165 internal temp, this what she looked like. So juicy already.
First time wrapping in pink butcher paper. Looking forward to how it comes out. Heard nothing but good things.
I put it on Fat side up this time.
All buttoned up.
I am going to try my hand at burned ends with the point. Never done them before.
I will keep this updated.
Trimmed off about 2lbs of fat. Put a simple rub on; Salt, Pepper, Paprika, garlic powder, and some killer hogs rub. Let it sit a few hours in the refrigerator to let the rubs settle in.
Setting up my 18 1/2 inch Weber smoking mountain. I am using lump charcoal. I like the way it burns on long smokes.
Around 11:30 pm, I put it on the smoker.
At 165 internal temp, this what she looked like. So juicy already.
First time wrapping in pink butcher paper. Looking forward to how it comes out. Heard nothing but good things.
I put it on Fat side up this time.
All buttoned up.
I am going to try my hand at burned ends with the point. Never done them before.
I will keep this updated.
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