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Unread 07-25-2010, 01:20 PM   #1
JD McGee
somebody shut me the fark up.
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Join Date: 06-28-07
Location: Duvall, WA
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Talking BGE Brisket...High Heat...Play-By-Play...(Pic Heavy)

Good morning Brethren...I got a H/H BGE smoke goin' on this mornin' so I thought I'd share the process with you...

About a 12-14 lb packer (close trimmed) and rubbed up with a 50/50 mix of Dizzy Pig "Cowlick" and Brownulated Sugar (granulated brown sugar).

Fired up the BGE with a full load of Wicked Good "Weekend Warrior" and a two big chunks of Hickory and Oak...

My target temps are 325-350 dome...the brisket was tossed on just after I fired it of smoke here...

Stay tuned for updates during the smoke...
Wine Country "Q" Competition BBQ Team
PNWBA Team Of The Year 2011, 2012, 2013, & 2014
Sponsored by Big Poppa Smokers, Simply Marvelous BBQ, Kosmo's Q, MAK Grills, and BBQr's Delight.
We cook on MAK Grills, WSM's, & BPS Drums.

Last edited by BobBrisket; 11-14-2013 at 01:49 PM..
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