Rich G
TVWBB Honor Circle
.....I don't want to know.
While I juggled a couple of conference calls with Israel and UK based customers this morning, I assembled the WSM, trimmed a 17lb prime packer, seasoned it up with DP Red Eye Express, and got it going. My target is to run this between 300-325 (currently still recovering from the "add the meat" drop.)
In case you forgot what a seasoned brisket looks like:
More pictures to come as we go......
Rich
PS: When I get a break between calls, I'll be mixing up some #5 (thanks @Steve!)
While I juggled a couple of conference calls with Israel and UK based customers this morning, I assembled the WSM, trimmed a 17lb prime packer, seasoned it up with DP Red Eye Express, and got it going. My target is to run this between 300-325 (currently still recovering from the "add the meat" drop.)
In case you forgot what a seasoned brisket looks like:
More pictures to come as we go......
Rich
PS: When I get a break between calls, I'll be mixing up some #5 (thanks @Steve!)