- Jan 6, 2017
- 4
- 10
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 good smoke ring and flavor. Will up date.
