- Sep 4, 2015
- 16
- 12
I am cooking my first brisket ever tonight. Starting around 10 or midnight, and planning on eating tomorrow around 5. I have it covered in rub since this morning and sitting in the fridge. It's a 12 pounder. Any advice or tips would be great!
fat cap up
And the other side:
I will post more pics as it progresses.
fat cap up
And the other side:
I will post more pics as it progresses.