2014-05-26
Put me on a 14.78lber yesterday with a brisket rub and sauce tweeked from genaw.com for a bit of healthier brisket. Took about 21 hrs, smoker held great, through on a log of white oak in fist sized chunk form, and a special sweet guest of maple wood as well. At the end of it she peaked at 212*, I removed her from grate onto cutting board, removed point and dusted it with rub slapped point back on. Wrapped flat in foil and towels and away she rests.
one more pick set to come once its sliced and the point is diced...