- Joined Jun 25, 2006
I started my 1st brisket last night at 7pm. It is a 11# and I used a simple rub of salt, pepper, garlic powder. I hope it will be ready to slice and pull before the start of the race today. I also made up a batch of ABT's. This 1st picture is about 9 am, just put the ABT's on, the brisket is at 170 and I'm about to foil.