GridironGriller
Full Fledged Farker
- Joined
- Apr 23, 2007
- Location
- Memphis, TN
Got the brisket on a little before noon. Already up to about 150* with the UDS running about 315* - 335*.
A simple rub of salt, pepper, garlic and onion powders and some smoked paprika. Started juts over 6lbs...trimmed off some of the thick/hard fat.
Also making some stuffed fatty bites (?). Took a cube of pepper jack cheese, encased in sausage, then wrapped in bacon. They are smoking on the Weber right now.
Well, here are so pics to this point. I'll get some more when I wrap.
Click for full size.
A simple rub of salt, pepper, garlic and onion powders and some smoked paprika. Started juts over 6lbs...trimmed off some of the thick/hard fat.
Also making some stuffed fatty bites (?). Took a cube of pepper jack cheese, encased in sausage, then wrapped in bacon. They are smoking on the Weber right now.
Well, here are so pics to this point. I'll get some more when I wrap.
Click for full size.