The BBQ BRETHREN FORUMS. - View Single Post - Sunday's Brisket Smoke A Work In Progress

Midnight Smoke · 01-25-2009, 12:24 PM

10 Lb'r

Marinated for 36 hours.

This Brisket was very flexible.

Trimmed this one down of most of the fat. Tried to leave enough for some good flavor and hope I did not trim to much.

Seasoned with some Sea Salt, Pepper (Red,White and Black) and some Garlic. Into the the Egg with some Pecan.

01-25-2009, 12:24 PM	#1
Midnight Smoke somebody shut me the fark up. Join Date: 01-24-08 Location: Southern Arizona Desert Downloads: 0 Uploads: 0	Sunday's Brisket Smoke A Work In Progress 10 Lb'r Marinated for 36 hours. This Brisket was very flexible. Trimmed this one down of most of the fat. Tried to leave enough for some good flavor and hope I did not trim to much. Seasoned with some Sea Salt, Pepper (Red,White and Black) and some Garlic. Into the the Egg with some Pecan. __________________ ************************ * Terry ~ aka Pork Smoker * XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration