Hello all,
This is my first brisket this year, so we will see how it turns out. Its a little nippy out right now: Its 35 degrees, but there is a wind...so it feels colder...
Supposed to be a 53 degree day, so I am not too worried about the temp (smoker is settling in around 220-225 right now)
Smoking a 9lb packer and some beef/sausage burnt ends...also have 6 italian sausage in there to fill up the extra space (I just hate to see an empty spot on one of the grills when I am smoking :-)
Using some old hickory from last year and have my traditional mop (1/2 cup Tattoo Rum, 1/2 cup apple juice, 1/4 cup apple cider)
I will post some Q later in the day...
Thanks,
This is my first brisket this year, so we will see how it turns out. Its a little nippy out right now: Its 35 degrees, but there is a wind...so it feels colder...
Supposed to be a 53 degree day, so I am not too worried about the temp (smoker is settling in around 220-225 right now)
Smoking a 9lb packer and some beef/sausage burnt ends...also have 6 italian sausage in there to fill up the extra space (I just hate to see an empty spot on one of the grills when I am smoking :-)
Using some old hickory from last year and have my traditional mop (1/2 cup Tattoo Rum, 1/2 cup apple juice, 1/4 cup apple cider)
I will post some Q later in the day...
Thanks,