I've got a 8lb brisket all rubbed up and ready for the smoker. I'm gust not sure what time to put it in at, Its not very thick and I don,t want to over do it. I was thinking about 10 tonight and hoping it would be done in the early afternoon. If it gets done earlier I just ftc it longer, any input would be great. THANKS db.
(http://i686.photobucket.com/albums/vv230/darrenbondy/039.jpg)
I cut the tip off so it would fit on the rack better, I might make burnt ends with it. I'll also put it on the top rack to cook over night.
(http://i686.photobucket.com/albums/vv230/darrenbondy/043.jpg)
(http://i686.photobucket.com/albums/vv230/darrenbondy/042.jpg)
rubbed and ready to go.
I'll post the finished pics later.
Locked and loaded. Let us know how it turns out!
9 to 10 at nite is a good time to start.
Hope you post some finish pics.
Sorry that I didn't,t have time to post these pics last night but here they are. The brisket finished a little early but stayed nice and warm with the FTC. Before I wraped it with the foil I put some hot Au jus in it to rest with the meat. This was one of my best ones that I did so far, I couldn,t even get a pic of the tip because it was gone before I could get the camera. Next time I think I'll go with a lighter coating of the rub, it was a little to thick for me. I might even try just salt and pepper like some of you guys do.
(http://i686.photobucket.com/albums/vv230/darrenbondy/052.jpg)
(http://i686.photobucket.com/albums/vv230/darrenbondy/053.jpg)
(http://i686.photobucket.com/albums/vv230/darrenbondy/054.jpg)
Looks great DB!
That be some beautiful meat. Got me salivating.
Now that's some good looking brisket!
Good job dbondy!
Nice.
Very nice.
Thanks for giving us a final.
Good luck and slow smoking,
Pachanga