11earl
Knows what a fatty is.
No, I did not smoke a Puppy Brisket... but a beef brisket to celebrate a new pup:icon_smile_tongue:.
- 15 lb choice from wild fork
- Used my 18" WSM (though I'd really like a Humphreys) with B&B Briq
- Generic honey mustard slather with Oakridge Comp rub and a little extra kosher salt
- smoked for 12 hours to 200 IT, using pink butcher paper at 160 IT
- held in oven at 160 degrees for 16 hours
- sliced
Gotta say it was pretty darn good.
- 15 lb choice from wild fork
- Used my 18" WSM (though I'd really like a Humphreys) with B&B Briq
- Generic honey mustard slather with Oakridge Comp rub and a little extra kosher salt
- smoked for 12 hours to 200 IT, using pink butcher paper at 160 IT
- held in oven at 160 degrees for 16 hours
- sliced
Gotta say it was pretty darn good.