Couple brisky questions before I dive in

[lancep]

That looks awesome, wish I could eat through my phone!!

 

[patg]

Thank you all

 

[patg]

20160507_153626.jpg

• patg
• May 8, 2016

 

[canuck38]

:points1: Nice job!

 

[patg]

Thank you very much. Thank you for the points. Couldn't have done it without your help

 

[mike5051]

Awesome brisket!  Nice job.

Mike

 

[b-one]

Great looking brisky!

 

[patg]

Much appreciated

 

[patg]

Good to see ya b-one been a while

 

[slipaway]

I think you nailed this one.  You now know temp/time data but what did you end up using for smoke? Did it help or not? Did the rub work for you?

Keep your notes for future reference and keep on smokin'

 

[patg]

Thank you. Yeah I kept it simple spg and dehydrated onion flakes. It was awesome onion gave a better flavor and added another layer of slight texture yet never took from the main component the meat. I am already planning my next one

 

[HalfSmoked]

  Great job and as said hope you kept notes and noted what might have to be adjust or any other changes you might did or though you should have done. After awhile you won't need your notes it will become second nature.