View Single Post
Unread 02-13-2014, 05:57 PM   #7
Full Fledged Farker

mikes1212's Avatar
Join Date: 01-11-14
Location: Chantilly, VA
Downloads: 0
Uploads: 0

The night before a cook, I trim my brisket of the extra fat. Put a rub on it and wrap it in plastic wrap and then tin foil. I and let it rest in the fridge over night. I pull it out the next morning about 45 minutes to an hour before it's time for it to go on, and let it rest on the counter. Then I just place it on the the smoker at 225/250 and off we go.
Michael and Cathy
LG and XL BGE's
LS Insulated Cabinet Smoker
Lonely Charbroil Infrared Gasser and Quick Read Thermapen
Certified IMBAS MOINK Baller!
mikes1212 is offline   Reply With Quote