Brisket went on at 6:00. Fat cap down. The pit temp is at 230 deg. I gave the rub the sniff test on the brisket. Raw beef has a way of making rubs smell good.
The garlic and the onion powder really stand out and it smells goooood.
Go get em' Cliff Man. Hope that Brisket turns out Perfecto!!!
Just a quick question. What has the weather got to do with smokin'?
Don't matter to me. Rain, wind, cold, sleet or hail? Get out there and work your smoker!!!!!
Have a GREAT day.
Smoke On!!!!!!
I can answer that with one pic. I should buy another chargriller to keep around front in the garage. I have rolled this one back and forth now three times.
Kickassbbq,
not to get off topic here but I noticed that you have a Lang smoker. If you don't mind I would like to PM you with some questions.
Yeah I hate it when the weather prevents me from smoking :roll: :P . Got a couple of briskets in the freezer......might have to do something about that...