Well I got another brisket, first time I've done a packer, trimmed it up, seperated the flat and point, coated with rub putty and Jeffs rub and onto the pit at 240 - 250 with hickory and cherry. My neighbor brought down a couple racks of BBs and a chuck roast. I coated the BBs with jeffs rub and the Chuck with Spicy bourbon rub. The BBs are on the ECB and the chuck is on the SNP with the brisket. Everything going good so far...
Brisket rubbed n ready...
Chuck...
BBs...
Point , Chuck, Flat on SNP at 145 +/-
BBs on ECB almost ready for foil...
I'm havin fun. Hope you enjoy the Qview.....
Brisket rubbed n ready...
Chuck...
BBs...
Point , Chuck, Flat on SNP at 145 +/-
BBs on ECB almost ready for foil...
I'm havin fun. Hope you enjoy the Qview.....