chicagokp
Babbling Farker
It was a great day in the Chicago area...Brisket was on the menu...
13.5 pounder the trimmed to about 10.5.
Seasoned up with Bovine.
Drum up to temp...Kingsford Blue with Oak.
Just under 4 hours in...
7 Hours
After the rest...
Separated the point and flat and starting a few slices...
Plated with sides..
And for dessert, vanilla with a little chili jam that I got from Bucc's. Wow we is that spicy!
Enjoy!
13.5 pounder the trimmed to about 10.5.
Seasoned up with Bovine.
Drum up to temp...Kingsford Blue with Oak.
Just under 4 hours in...
7 Hours
After the rest...
Separated the point and flat and starting a few slices...
Plated with sides..
And for dessert, vanilla with a little chili jam that I got from Bucc's. Wow we is that spicy!
Enjoy!