Hello All,
I am going set up a brisket last night with a little Garlic EVOO, Salt&Pepper, and, Grub-Rub. I put it on at about 9 this morning. This should be great its a 6 lbs brisket so I was figuring about 9 hours give or take.
(http://i760.photobucket.com/albums/xx247/waterkc/Grub-Rub%20Brisket/DSC_0028.jpg)
While I was at it I figured I would do a couple of fatty's also, So I stuffed on with Cream Cheese and a single sliced Jalapeno and the others with some pickled eggs I did about 4 months back, these baby's bounce great so they are done (4 Habaneros and 12 Serrano's). They are going to be great. Can't wait.
Looks great! Finished pics would be awesome as well ;)
Been a long time since I did a brisket....might have to think about that next weekend.
Looks good. Personally, I'd pull the brisket at 180-185 and FTC it. Like to see pics of it and the fattys too.