dwfisk
Quintessential Chatty Farker
So far I've only used home made lump for searing or short indirect cooks, it works great but I've been wanting to give it a try on a long cook. Today is the day, pulled a 13# brisket out of the freezer and rubbed it down with Oakridge Black Ops Brisket Rub (I'm getting to where I really like this stuff). This is one thing I've wanted to do since I first started using limp - a fine mesh expanded metal add-on to the charcoal grate.
Snake of the home made lump and a little hickory around the drip pan.
Fired it off with some leftover (slightly used) Stubbs.
Let the smoke clear and on with the brisket at 10:30 AM.
And, the cooker coming up to temp, hoping to cruise at 300*-325*.
If all goes well, see y'all back at about 2:30 PM for a BP wrap then a couple more hours to finish.
Snake of the home made lump and a little hickory around the drip pan.
Fired it off with some leftover (slightly used) Stubbs.
Let the smoke clear and on with the brisket at 10:30 AM.
And, the cooker coming up to temp, hoping to cruise at 300*-325*.
If all goes well, see y'all back at about 2:30 PM for a BP wrap then a couple more hours to finish.