J
Jack2u2
Guest
Got a 14lb. packer (which was cut so it was mostly the flat), put on the rub and fired up the drum. Injected the brisket with a mixture of beef broth, worchestire, kitchen bouquet, garlic and onion. Just got the thermometer for the drum today, so this is the first meat in! Have a butterflied pork butt to throw on later.