Weekend Smoke

[Billy Gardner]

About 2 hours into what I think will be about a 12 hr. brisket. Overnight marinade in secret sauce,Minion method,soaked Hickory chunks,rock solid 250* at the lid,water pan full. It does't get any better than this.
Have a good weekend everybody.
BG

 

[Guest]

Good luck with it Billy... I did my first brisket yesterday... Mine sure didn't take 12 hours, but it sure was good !!! I also did a boneless chuck roast with mine - and it was also very very good... For my brisket I used "the braggin rights brisket" out of Smoke and Spice"
Sounds like you're in for a greta day !! Let us know how it turned out!
Gary in Searcy, AR

 

[Billy Gardner]

Update:Absolutely the best yet.This one also hit the 185* mark more quickly than expected. I removed it after about 8 hrs. However the result was tender and juicy with a nice bark.The dome temp. remained fairly constant except for once when the water got low.
BG