Brisket Attempt numero-2

[waterkc]

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.



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.

[Smoking Duck]

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.

[ArnieM]

Looks good.  Personally, I'd pull the brisket at 180-185 and FTC it.  Like to see pics of it and the fattys too.