wire-it-up
is one Smokin' Farker
- Joined
- Mar 27, 2015
- Location
- Mishawak...
I've been scared to spend the money on brisket. But I think I finally got comfortable enough with producing consistent results with pulled pork, which I was using as "training" before getting into the brisket game.
For this cook, I'm following guidelines by both Franklin, and Malcom Reed. We have guests coming at 5, and this went into the Humphrey's Weekender at 5:30 AM. Got up at 4:45. Not feeling too shabby, considering the hours I'm keeping today.
Here's a shot right before wrapping, and then wrapped.
For this cook, I'm following guidelines by both Franklin, and Malcom Reed. We have guests coming at 5, and this went into the Humphrey's Weekender at 5:30 AM. Got up at 4:45. Not feeling too shabby, considering the hours I'm keeping today.
Here's a shot right before wrapping, and then wrapped.
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