Got a bit of an urge for brisket this week so I figured why not have a shindig for the PSU v. Rutgers game tomorrow. The game is an 8:00pm kickoff but I have a lot to do tomorrow so an overnight smoke will work good with the timing.
16.5# packer:
Out of the packaging:
A short time into the knifework:
Finished trimmimg:
Injected with beef broth and rubbed with SPOG:
Into the fridge for a little bit to rest. Should hit the smoke at 230° around 9:30-10:00pm
After seeing them on here, I had to order a new apron:
16.5# packer:
Out of the packaging:
A short time into the knifework:
Finished trimmimg:
Injected with beef broth and rubbed with SPOG:
Into the fridge for a little bit to rest. Should hit the smoke at 230° around 9:30-10:00pm
After seeing them on here, I had to order a new apron: