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It's a Brisket Kinda Day

GandolfGandolf Posts: 878
edited 8:21AM in EggHead Forum
The flat is on! Rubbed with Elder Ward's brisket rub, (thanks Elder Ward) smoked bacon on top, Egg at 210 on it's way to about 230 or 240. I'm figgering about 8 or 9 hours 'til greatness. Gonna add some cole slaw and baked potatoes (Dan Quail made me do it) to the plate. And maybe a little Dewar's for a garnish. As gfw says, Life is good! Hope you guys have had a great week end.
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