1st Brisket is on!

Bash · February 2010

Rubbed it down last night (recipe from Thirdeye's site, minus the salt, as I let them sit overnight in the rub)

Then covered in French's

Getting up to temp. Snow in Atlanta

Will cook the night away

Brisket at 2.5 hours in. Salted and more spice before putting on.

Wish me luck!

Richard

gsgentry · February 2010

Looks like you are heading in the right direction. Nice XLG which helps with a big brisket. Good Luck and be sure to post pictures when you are done.

Smoking Coles · February 2010

Wicked Good I assume? Thanks again for your work with the bulk purchase. Loving the stuff for low and slow.

Bash · February 2010

Yep - loader up the XL.

1st brisket, so I wanted to make sure it lasted.

The smells coming off the egg are wonderful.

Now off to bed - hope the maverick wakes me up if the egg gets too hot or cold.

Richard

Chappy · February 2010

That looks like a nice thick brisket. If this is your first one, make a note of which way the grains are running right now, and remember where to cut across them. Sometimes its hard to tell after it is cooked.

Big'un · February 2010

Looks like a good start. How's that wicked good working for you?

1st Brisket is on!

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