Discussion in 'Beef' started by hagisan, May 17, 2014.
Rubbed w/ S.P.O.G.
Meat hit the pit right at 6am.
I love this photo. Kinda says it all. Hope the cook goes well!!
Took the brisket off at 3:30 at 195, wrapped and put to rest in the ice chest until dinner. It was a tad over-done, but still very moist. Served it up with potato salad, grilled asparagus, scallops, rice. Banana cream pie.
Fire management is getting better with each cook. I thought I would be going through more fuel. I guess the mild temps here in Sac attribute to that.
Looks great ! Ya had some good eats there ! Thumbs Up
Sounds and looks like a big success to me!! You learned a little and ate some good food. What can be wrong with that?
Congrats on a great smoke!