3 hours and we begin
best brisket I've made so far. smoked for 12.5 hours with charcoal and peach wood. started with 17 lbs of meat trimmed off 3.5 lbs of fat and extra meat . really loved this one.
brisket from the weekend. best one I ever did. mix of charcoal and peach wood. 12.5 hour time to get to 200. wrapped in peach paper at 167. went through 2 stall outs last one sat at 170 for about 2.5 hours. salt and pepper rub only. for once did not get fancy and stuck with the basics.
another early morning another pig.
the 4 butts that are going with the brisket
well, i guess I'll try them with cheese.
no you're not. go home myrtle beach, youre drunk again.