holdenf92
Knows what a fatty is.
Well, I don't have class today so I decided to cook the prime packer I got from came last week. This is only the third brisket I've ever done and my first on the Brazos. This time I put the fire grate in the cook chamber as a tuning plate and used no fire grate In the firebox. Wood was oak as usual and for this cook I seasoned the brisket with a combination of Oakridge Black Ops and a coarse salt, pepper and garlic powder mixture. The brisket weighed in at 11.80 lb before trimming so he wasn't a huge one. Keeping my fires consistently clean and burning between 250-300 the whole time, this brisket cooked in a little over 8 hours, which is relatively short. But it tasted great. What do y'all think?