Okay, here are some of the pics, we used my buddys camera early on (the sear), so I'll have to get those on here later.
Post sear, re-rubbed with yellow mustard and rub, and smoked for 2 hours...
...flipped, smoked 2 more hours, foiled, and brought slowly up to 200 (all while drinking New Belgium Sunshine Wheat, seen here resting with brisket)
..and finally, half sliced, half pulled, half in the bag(the chef, that is)
Thanks for watching...I'll get the sear pic on here soon!
Post sear, re-rubbed with yellow mustard and rub, and smoked for 2 hours...
...flipped, smoked 2 more hours, foiled, and brought slowly up to 200 (all while drinking New Belgium Sunshine Wheat, seen here resting with brisket)
..and finally, half sliced, half pulled, half in the bag(the chef, that is)
Thanks for watching...I'll get the sear pic on here soon!