Tyrus Posted July 15, 2019 Report Posted July 15, 2019 6:30 a.m. the 14lb choice brisket was on the Lang. Cooking with oak and maple and throwing in a couple charcoal briquettes every other feed. Not quite ready yet but, the bark has set well, 3 hrs in I added a rack of Cajun ribs. I also found a Bourbon down the packy that was offering some bourbon soaked brix free when buy a bottle special for smoking. Why not. I'll wrap later in paper and finish. This is how looks around 4 hrs in. Your all invited 5 Quote
tekobo Posted July 15, 2019 Report Posted July 15, 2019 That bark is looking lovely. For future reference I suspect 12 hours notice required for me to get to where you are... 1 1 Quote
Tyrus Posted July 15, 2019 Author Report Posted July 15, 2019 1 hour ago, tekobo said: That bark is looking lovely. For future reference I suspect 12 hours notice required for me to get to where you are... The next time sure, be waiting by the beach with warm towels. 1 Quote
Tyrus Posted July 15, 2019 Author Report Posted July 15, 2019 10 minutes ago, MacKenzie said: I'm bringing an empty glass. Miracles never cease. Quote
MacKenzie Posted July 16, 2019 Report Posted July 16, 2019 And what an ending it was. Awesome smoke ring. 1 1 Quote
jonj Posted July 16, 2019 Report Posted July 16, 2019 That is one great looking brisket! Terrific bark. 1 Quote
Tyrus Posted July 16, 2019 Author Report Posted July 16, 2019 Black ops brisket rub, I think salt and pepper is good too. 71/2 or 8 hrs avg temp 260. I think this one would have made the grade for a turn in. Oh well, only a few guests, all gone. Thanks for looking 2 Quote
tony b Posted July 16, 2019 Report Posted July 16, 2019 Love Black Ops (and many of their other rubs, too!) 1 Quote
