Decided to do a brisket for the holiday. got a 5lb flat and mixed salt, pepper, paprika, ground mustard, garlic powder, and onion powder together and rubbed her down last night. Took it out this morning, let it get to room temp, and into the OBS for six hours on cherry and maple! Pulled her at 185 and shes sitting nice at about 195 now FTC with a little apple juice and dying to dig in!
(http://i1290.photobucket.com/albums/b535/jsgcc/Mobile%20Uploads/image_zpsgsaeledb.jpg) (http://s1290.photobucket.com/user/jsgcc/media/Mobile%20Uploads/image_zpsgsaeledb.jpg.html)
(http://i1290.photobucket.com/albums/b535/jsgcc/Mobile%20Uploads/image_zpsq90qzhvo.jpg) (http://s1290.photobucket.com/user/jsgcc/media/Mobile%20Uploads/image_zpsq90qzhvo.jpg.html)
Came out super juicy!!
(http://i1290.photobucket.com/albums/b535/jsgcc/Mobile%20Uploads/image_zps8fkj5nnw.jpg) (http://s1290.photobucket.com/user/jsgcc/media/Mobile%20Uploads/image_zps8fkj5nnw.jpg.html)
Looks like a winner. The Smoke God's are smiling.
Good luck and slow smoking,
Pachanga
What temp did you smoke it at.? Looks tasty.
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I had the temp around 225 the whole time