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My latest brisket venture (pics)

So was trying to perfect my brisket recipe lately. Started out with one of these bad boys.

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Someone told me to pat it dry before I rubbed it so why not give that a try too.

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Rubbed, mustard



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And on the egg.
275, indirect. Royal oak, peach wood and hickory.


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It started snowing somewhere along this journey.

3 hours in


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Almost done! 11 hours, 197 internal. Through on a chicken quarter because I can.

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My wife took an action shot of me slicing it cause we knew it was money.

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Money shot

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Pm me for my notes, this is the best brisket I've never tasted.


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LBGE & SBGE (big momma and pat)
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