BruceB
is one Smokin' Farker
Put a 13lb brisket on the WSM this morning, it was 7º. Slathered with a little Worsty Sauce and used a combo of two rubs; Billy Bones Beef Master and a rub from a guy on another Board. Cooking around 250º using oak and apple wood.
All ready for the smoke.
After 5 hours, humming right along.
More pics later.
Here's a couple more pics; temp at 180º and just prior to foiling. Pulled at 195º and separated the point and put back on for burnt ends..very tender and moist, great flavor. More once I slice it.
Dinners at 7 guys...you bring the beer.
All ready for the smoke.
After 5 hours, humming right along.
More pics later.
Here's a couple more pics; temp at 180º and just prior to foiling. Pulled at 195º and separated the point and put back on for burnt ends..very tender and moist, great flavor. More once I slice it.
Dinners at 7 guys...you bring the beer.
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