cameraman
Babbling Farker
The weather, my schedule, and the contents of my freezer led to a last minute holiday decision to get a packer and a couple of butts at Restaurant Depot.
I prepped the brisket the night before the smoke, separating the point and the flat and trimming the fat pretty aggressively. They were dusted with season salt, wrapped tightly in clear wrap and stuck in the fridge. I laid out the fire the night before too. The morning of the cook I started the fire and pulled the briskets and butts out of the fridge. While the fire was coming up to temp I hit the briskeys with Montreal Steak seasoning, When the briskets hit the fire I trimmed the butts, hit them with yard bird, trussed them and put them on the fire. The briskys were panned at 175, should have done it sooner. The butts came off first.
Thanks for looking
I prepped the brisket the night before the smoke, separating the point and the flat and trimming the fat pretty aggressively. They were dusted with season salt, wrapped tightly in clear wrap and stuck in the fridge. I laid out the fire the night before too. The morning of the cook I started the fire and pulled the briskets and butts out of the fridge. While the fire was coming up to temp I hit the briskeys with Montreal Steak seasoning, When the briskets hit the fire I trimmed the butts, hit them with yard bird, trussed them and put them on the fire. The briskys were panned at 175, should have done it sooner. The butts came off first.
Thanks for looking
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