Originally Posted by Bigmista
It was only my third time smoking brisketsand this time I did 8 of them ranging from 10-16#s. I smoked them each about 7 hours. I lovingly sprayed and wrapped each of them individually. I finished them all in a nice, toasty 255 degree oven almost over night. Some of them sliced perfectly. Others I passed off as "chopped brisket" because they fell apart when I tried to slice them. Everybody at church told me it was the best brisket they ever had. One lady followed me around all afternoon trying to get my rub recipe. Everyone was happy. Except me.
8 briskets. Look at the picture to see what I had left...
Neil, I am LMAO. That picture says it all. After bashing with you, I know that you are a Q master cook and have the best rub and sauce recipes to boot. Which rub did you use, more is better or less is more?
Weber Platinum Kettle, Weber OTS, Meco square grill, ECB, a WSM, a cool fold up camping grill, a Blackstone flat top camping stove, The MOAB, and now the proud owner of a YS640, MOINK.
Smoke on Brother KC
Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.