jlondon
Knows what a fatty is.
Got my smoke on. Put a 13.5 pound brisket on early this morning, along with a 3 pound hunk of deckle. Dry rubbed with my mix of equal amounts of kosher salt and freshly ground black pepper, with just a little bit of cayenne. Smoking with Royal Oak hardwood lump charcoal and oak, hickory and pear for flavor (I usually use apple, but I didn’t realize that I’m all out of apple wood). I've got my temp fixed at around 220-225. I also put two homemade sausages on about 40 minutes ago just to tide me over for a bit. Here is some pron:
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rig-closed-cook-in-progress.jpg49.5 KB · Views: 177
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home-made sausage-chipotle.jpg42.1 KB · Views: 179
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deckle-close-up-cook-in-progress.jpg25.4 KB · Views: 176
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brisket-close-up-cook-in-progress.jpg71.7 KB · Views: 178
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cooking-temp.jpg24.3 KB · Views: 177
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my rig - cook in progress.jpg52.5 KB · Views: 179