R2Egg2Q
is One Chatty Farker
- Joined
- Aug 15, 2010
- Location
- Pleasant...
I picked up a 17.48 lb SRF Black Grade brisket on Father's Day weekend and got a chance to cook it today.
Got it trimmed and rubbed last night with some Rub Co Santa Maria and Q-Salt and onto the LBGE at 6:30 AM today with a little oak and cherry wood for smoke. It is sitting on top of the Woo ring and 10" cooking grid from my Mini Egg to help with fit.
Bark formed up enough for me to wrap in butcher paper after these pics:
Pulled it when the thickest parts of the flat were probe tender and FTC'd it for 3 hours before unwrapping and slicing
It was quite tasty. Thanks for looking!
Got it trimmed and rubbed last night with some Rub Co Santa Maria and Q-Salt and onto the LBGE at 6:30 AM today with a little oak and cherry wood for smoke. It is sitting on top of the Woo ring and 10" cooking grid from my Mini Egg to help with fit.
Bark formed up enough for me to wrap in butcher paper after these pics:
Pulled it when the thickest parts of the flat were probe tender and FTC'd it for 3 hours before unwrapping and slicing
It was quite tasty. Thanks for looking!