russ olin
Closed Account
For opening day we fixed a brisket in the PBC. Got a nice 16 lb one. Trimmed & cut some of the flat off for a later cook.
Seasoned it with Tatonka Dust, Cabella's brisket rub & Pit Barrel meat & game rub.
Started the brisket Sunday morning around 8:00.
I used Kingsford blue bag in the bottom of the charcoal pit. Then layed RO lump over that. Started it with a chimney full of Rockford lump. After the charcoals got started I threw in 5 Kingsford Hickory Smokehouse style Briquets. As they work well with high heat.
Cooked the brisket for 5 hrs. Kept it in the 260-280* range. Then wrapped in foil for 2 more hours.
While the brisket was resting put baked beans & corn into the PBC. Cut the point off and sliced it up.
Here is your plate of some delicious brisket.
Plenty for some leftovers too. Notice the great colored smoke ring. That's what I'm talking about.
Hope that you all had a fantastic opening day of the NFL. Great games too!
Looks like my Vikings are back.
Seasoned it with Tatonka Dust, Cabella's brisket rub & Pit Barrel meat & game rub.
Started the brisket Sunday morning around 8:00.
I used Kingsford blue bag in the bottom of the charcoal pit. Then layed RO lump over that. Started it with a chimney full of Rockford lump. After the charcoals got started I threw in 5 Kingsford Hickory Smokehouse style Briquets. As they work well with high heat.
Cooked the brisket for 5 hrs. Kept it in the 260-280* range. Then wrapped in foil for 2 more hours.
While the brisket was resting put baked beans & corn into the PBC. Cut the point off and sliced it up.
Here is your plate of some delicious brisket.
Plenty for some leftovers too. Notice the great colored smoke ring. That's what I'm talking about.
Hope that you all had a fantastic opening day of the NFL. Great games too!
Looks like my Vikings are back.
