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Recent content by jaysmith
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Part 2:
Briskets off the smoke at 199 and resting for a couples of hours in a cooler tucked in with some blankets. The select I separated the point from the flat and cubed up the point, tossed with some more rub, and back on the smoke. After another hour or so I tossed the burnt ends in some...
I have been haunting this forum for years now, and have taken many pictures to start a Q-View. Alas, I usually get so busy at the end of the smoke i don't get any pics of the final product before it is gone.
That changes today!
The warden and I decided to do a brisket this weekend, as it is...