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Unread 05-21-2014, 10:51 AM   #23
Smoke House Moe
On the road to being a farker
Join Date: 09-13-12
Location: Robbinsdale Minnesota
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I do the same as Tail Gate Joe.

I use the same technique. Wrap in foil.
Served brisket samples for 3600 this past weekend using this.

SPG and and a little chili powder. The beef has so much flavor, your rub does not need to be elaborate.
2 - WSM 18.5, 1 - WSM 22.5, and 1 - ECB Smoke n Pit.
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