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Unread 01-05-2013, 11:03 AM   #1
Knows what a fatty is.
Join Date: 07-25-12
Location: Dayton, Ohio
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Default My first brisket

I've done butts, ribs and pork loins but this was my first try at a brisket.

I got a 10.5 pound brisket trimmed off the hard fat and rub it with one of Paul kirks sugarless Texas BBQ rub.

On the smoker at 250. Temps were in between 245-285. She was on for about 11 hours.

It's loosely wrapped in foil, soon I will wrap it tight and cooler it till the Bengals game kicks off. Who Dey?!

I will snap a pic when I slice it up. Hope she stays as juicy as it looks and sounds!!
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