Firefighter
Full Fledged Farker
Nice!!!!!! That looks pretty darn tasty!
Outstanding!
You need a new knife. :thumb:
Couple things I've noticed (as I'm sure yourself too) is that when I have trimmed the brisket pretty good and ready for the rub, the rub has a hard time sticking to the fat cap. I used mustard to help it stick, I WAS gonna use a light coating of olive oil but I wasn't sure if it was gonna burnt it. I guess it doesn't really matter.Well you have talked me into not wrapping the packer I am doing for xmas. During comps we have always wrapped and cooked them in a safe but using the WSM with CyberQ. You did exactly what I was thinking as far as temp and time so will use this as my blue print. Spritz Spritz Spritz...