Going for it today with my first brisket. 10 pounds rubbed with bourbon smoked sea salt and black pepper. Pecan and apple wood for smoke. First time using DigiQ. Set pit at 250, dome thermometer reading 215. Not going to sweat it. Bourboned up the coffee cup with Elijah Craig. Firing up the second large cooking up meats for the week. Chicken breast and sausages for penne. Mini gets the day off today. It's a big day in the kitchen!
the city above Toronto - Noodleville wtih 2 Large 1 Mini