Breton Munns
New member
Well after success with my ribs I decided to smoke my first whole brisket. Made a rub with black pepper, garlic, Old Bay, and kosher salt. Currently is in the frankensmoker at ~220 and rising. Fired it minion method with briquettes in the bottom and covered it with mesquite lump. 5 fist sized chunks of hickory for smoke wood. Hoping for an awesome dinner at ~6 tonight.
Thanks for an awesome site with tons of good info.
Thanks for an awesome site with tons of good info.