Brad Chilton
TVWBB Fan
So about 12 days ago I took a 15 pound brisket and separated most of the flat from the point ... I smoked the point a couple of days later and put the flat in a brine for pastrami .. The Brine is basically Pop's brine with a few personal touches added ... So 10 days brine , 2 days on the rub and here we are on Friday smoke day !!! Also trying a lamb shank and will be doing ribs later this afternoon.. Meat went on around 7 am.... Man I love the smell of smoke with my coffee ....ambient temp around 63 now and supposed to hit 90 this afternoon ....first pic
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