tomorrow nights supper

[dbondy]

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.


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.




rubbed and ready to go.

I'll post the finished pics later.

[DjSaneR]

Locked and loaded.  Let us know how it turns out!

[classicrockgriller]

9 to 10 at nite is a good time to start.

Hope you post some finish pics.

[dbondy]

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.

[Tommy3Putts]

Looks great DB!

[3rensho]

That be some beautiful meat.  Got me salivating.

[MPTubbs]

Now that's some good looking brisket!

Good job dbondy!

[Pachanga]

Nice.

Very nice.

Thanks for giving us a final.

Good luck and slow smoking,

Pachanga