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 up...so...lots of smoke here...
Stay tuned for updates during the smoke...
