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Unread 07-04-2010, 07:34 AM   #5
Smokin' D
is One Chatty Farker
Join Date: 12-11-07
Location: N. Andover, MA
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Best brisket for me was a full CAB Packer. Injected with Butchers and rubbed with Butchers rub. Cooked on my COS with Wicked Good Lump. No thermo in the meat. No foil. Fat cap up. Probed it for tenderness and when there was no resistance,wrapped it and coolered for a couple of hours. Fall down on the floor delicious! Have one now treated the same way only cooking it in the drum. Put it in at Midnight. Placed a layer of foil under it at 6am as while I was sleeping the temp creeped up to 270* Back down to 218* now. I will let you know how the drum did compared to my personal high water mark with the COS. Happy Fourth! And, may the MEAT be with you!
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