Knocked out two small briskets last night while I was doing the meatloaf. The reddish one is kind of a Cajun style with butt rub and the second is SPOG. I honestly like the SPOG better. The Cajun one was a hint dry. I didn’t trim either and smoked fat side up. Smoked with pecan a hint of beachnut and apple. Smoked them to 160 foiled and up to 205. They are very tender.
Did it all on my new 30in MES.
today is porkbutt and ribs so more to come!
Did it all on my new 30in MES.
today is porkbutt and ribs so more to come!