Originally Posted by cwo2lt
Mesquite is the only wood to use.
Fat cap up, 1 1/2 hrs/lb. Low and slow is the only way to go. Good luck!
U were Rollin right up to putting the fat the wrong way.
Pitmaster @ Lockharts BBQ
I cook the best brisket north of Dallas. Get over it.
Northern midwest director for OBR
BBQ Person of the Year 2013