I have a 13.5 lb packer brisket going on tonight with a new injection, and a couple of slabs of st. louis style ribs to go on in the morning. This is my practice for next weekend's contest in Franklin, NC.
I'm doing a brisket this weekend, come hell or high water. I'm tired of the substitutes (ribs, roasts, chicken). If the SuperWalMart ain't got one, I'll pay butcher shop prices.
Got a 11.5 lb. packer, a slab of St. Louis ribs, 2 rings of Earl Cambell Sausage. gonna start tne brisky tonight and the ribs and sausage tomorrow. First pron to follow. :icon_cool