bwram1
is one Smokin' Farker
Late posting, but I ran the Old Country Smokehouse vertical stick burner on the 4th...first brisket cook on this cooker.
Seasoned with a light dusting of Rufus Teague Meat Rub, followed by a generous coating of Blackstone Steakhouse seasoning.
Smoked it between 285 and 315 using post oak.
14 pound brisket done in 6.5 hours...rested in a cooler for 5 hours. Half inch thick slice just flopped over my finger...I made sure to get the $$$ shot!
Seasoned with a light dusting of Rufus Teague Meat Rub, followed by a generous coating of Blackstone Steakhouse seasoning.
Smoked it between 285 and 315 using post oak.
14 pound brisket done in 6.5 hours...rested in a cooler for 5 hours. Half inch thick slice just flopped over my finger...I made sure to get the $$$ shot!
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