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Old 11-11-2012, 12:06 PM   #11
Knows what a fatty is.

Join Date: 03-17-12
Location: Marietta, Georgia
Default A Decision has been made

A BIG thanks to:

Code3rrt, Daggs, Traviosoway, TailgateJoecom, Bludawg, The Kapn, BobM, Enkidu and Lake Dogs!!

For my first attempt at a Brisket, I have decided to go with a low and slow smoke using Oak, rub only and fat cap down. I think I have a handle on the cooking temp and how to check for doneness.

I will keep you posted on the results.
Iroqois is offline   Reply With Quote