IT has begun Briskett time

[frijolefrito]

The nice thing about being known as a good cook people start buying me ingredients and leaving me the leftovers. I'm doing a brisket tonight over night. I'm feeling low and slow but there is high wind so I'm a little worried. More food porn pictures to come.

[Jerod Broussard]

Pics, pics, pics, and more pics welcomed.

[frijolefrito]

figured it out

[frijolefrito]

My remote thermometer one of the two probes broke. I'm seriously contemplating getting that $200 dollar deal

[frijolefrito]

Bundled up safe and nice

[frijolefrito]

I've found the rub doesn't have much effect especially with the bbq sauce. I'm not looking for a very detailed explination but have any of you found this to be that way too?

[Jerod Broussard]

No. My rub (BBBR w/ white instead of black pepper), and Pit Barrel induced bark go very well together.

I have had it get too hot if I put too much on the sides. It don't take much overall to make my briskets sing.

Great looking bark!!!!!