Howdy folks, We got a 10lb brisket for the 4th.
got it rubbed with mustard and dry rub Thursday night and let it sit in the 'fridge overnight.
popped it into Nola at about 6:30 or so
After 4 hours
after 8 hours
We put a pan of beans under it after 8 hours
At 12 hours I thought maybe I should check the temp. It was at 200* I checked it in 4 places. The probe went in like a hot knife thru butter.
So in the house it went. I mixed up a batch of sauce to dip it in
Cap removed and a few slices
got it rubbed with mustard and dry rub Thursday night and let it sit in the 'fridge overnight.
popped it into Nola at about 6:30 or so
After 4 hours
after 8 hours
We put a pan of beans under it after 8 hours
At 12 hours I thought maybe I should check the temp. It was at 200* I checked it in 4 places. The probe went in like a hot knife thru butter.
So in the house it went. I mixed up a batch of sauce to dip it in
Cap removed and a few slices
