just put in a 11lb brisket...this will be my first brisket...wish me luck.
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Good luck to ya alldaybbq! Hard to go wrong with the CS, but I guess it can be done! 
Make sure to let us know how that first brisket came out. Details are always appreciated!!!
Make sure to let us know how that first brisket came out. Details are always appreciated!!!
Welcome to the forum, looking forward to the report.
Well, it's 8:15am now...internal temp around 160...looks and smells REAL good
Used your baic cookshack rub on it and trying to pay attention to SmokinOkie's 101 guide. I'll post again when I see/taste the final results.
Alldayq
Used your baic cookshack rub on it and trying to pay attention to SmokinOkie's 101 guide. I'll post again when I see/taste the final results.Alldayq
hmmm. 3:30...it's at 185 degrees, in for 16+ hrs now. Longer than I expected, but looking good.
Smokin' Brisket during Sunday playoffs: great!
Eatin' pulled pork from last weekend for lunch while I do it: priceless!!
More later.
sean
Smokin' Brisket during Sunday playoffs: great!
Eatin' pulled pork from last weekend for lunch while I do it: priceless!!
More later.
sean
Done...it made 190 at about 4:30. Cut really nice and tasted delicious...my guests were pretty impressed and following instructions they will leave here believing that it was an amazing amount of work to get this done. Thanks for all the great reading on this forum, it was definately a help.
Photo 1 with Cookshack Rub...
Photo 2...it's ready to go in
Photo 3...tastes good...
Photo 2...it's ready to go in
Photo 3...tastes good...
See, all that sweat and hard work really paid off! 