Brisket's on, coffee's hot!

[Rich G]

Got up a little early to get a 10lb packer on the WSM. Set up the grill, lit a few spots of Kingsford with my MAPP torch, then trimmed up the chunk o' chest. Rubbed with DP Red Eye, then onto the grill at 225/230.

Coffee is a Columbian/Guatemalan blend.

A good morning so far!

Trimmed up:

Rubbed w/DP Red Eye:

On the Grill:

I'll try to update with some in progress and finished pics!

Rich

 

[Tony C.]

looks great.i put DP redeye on my 4th of july brisket and it was fantastic. as a matter of fact i made nachos with the left overs last night. yum!!!

 

[Rich G]

Yeah, Red Eye is a go to for me. I buy that and Dizzy Dust in 2lb bulk from Chris and Co.

Great stuff! I like the nachos idea. I think the leftovers from this one will be chunked, vac'd, then frozen for chili (whenever chile weather rolls around!)

Rich

 

[Jason Howard]

Red Eye is a very tasty rub...I used it for the first time a month or so ago, really great on beef.

Leftover pulled pork makes ridiculous nachos as well!

 

[Toby Keil]

Looks like a great way to start your day and I'm sure your evening is going to be even better once that bad boy is done. Can't wait to see the finished pics.

 

[Rich G]

4 hours in, and looking good. Lid temp sitting at 245, which is good enough for me!

Rich

 

[r benash]

Can't wait to see how it turns out. Making me hungry. Going fishing today, to time for cooking for me