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
"It's all done with smoke and mirrors..............I think I like smoke the best"
Highly modified Bandera w/ griddle on firebox