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Old 07-27-2013, 02:14 PM   #1
is one Smokin' Farker

pitbossJB's Avatar
Join Date: 12-05-09
Location: Sandia Park,N.M. (land of enchantment)
Default Big Brisket on the UDS!

I just put a brisket on today @ 11:30 and it's a big ole mother at almost 18 pounds. I thought I would try a slather of coarse mustard cut with dill pickle juice and kosher salt with fresh ground pepper. It's been on for an hour and a half and is now running @ 350*. I'm using Mesquite Lump with Pecan smoke wood. I'll keep you posted.
trimmed & rubbed.jpg
Big Meat!.jpg
"It's all done with smoke and mirrors..............I think I like smoke the best"

Highly modified Bandera w/ griddle on firebox
Smokey Joe's
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