Sunday morn pr0n

Diesel Dave

Diesel Dave

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Here's today's brisket ready to on the Lang.
Rubbed with, as you can see, equal parts of Money Rub, Peppered Cow and Double Secret. Thanks to the great deal from a couple weeks ago.
It's on and smokin as I type





Thanks for lookin in
 
Thanks folks, I was in the field and my son Ty did the cook. He didn't take action shots......but in about 45 min I'll be slicing it. He said it looked great and because of his awesomness it's gonna be outta this world :laugh:




Don't know where he got that idea from
 
This is one of the best brisket's I've ever had!!!!!

Here is the finished pic



And the bend test



the taste was out of this world and very moist.
I made a mustard sauce to serve with it that was on the forum here, not sure where or who posted it as I write them down. But WOW is all I can say

Thanks for lookin in

Firefighter you were so right about flavor off of this cooker, amazing everything so far.
 
Well went low for the first 4 hours, 250f
This was fat cap down.
Then wrapped in foil, fat cap up. Kicked the temp upto 300 for another few hours.
Was probe tender @ 195f IT.

Unwrapped to let the steam out for 15 minutes and then wrapped back up in foil and towels into the oven, not on of couse. And 2 hours later........YUMM!!!!!!
 
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