Next weekends brisket

[Txdragon]

Anybody ever use bludawgs bull dust as a rub? I did last time but the mesquite smoke kinda killed the flavor on the bark. Also I gave the oak chunks a test run on some chicken last night and I am pleased with the flavor.

I have, yes. I absolutely LOVE the color it adds to the bark. I've since switched to Sucklebusters 1836 as my go to brisket rub though.

[Txdragon]

Saturday can't get here soon enough! I'm about to come unglued

I recently purpose built a Honda for mild track/grocery getter from heck.. I was just as anxious about my first startup as you are now. Don't overthink things and you'll do just fine. Breathe in, breathe out; just remember to breathe. Let your BBQ instinct do the work!

[JustinCouch]

The pre party. I set the tent up for the kids. I moved the offset around to the side yard and I bet we aren't the first ones to use a weber to make smores! I got the brisket all trimmed and the injection made. I think i am going to wait till in the morning to season . I don't know.

[Rambo]

LOL; I hope you don’t have a stroke before this Brisket is done. Carry on

[bsooner75]

I want s’mores!


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[JustinCouch]

330 am and aaaaaaaallllllll is weeeeeelllll! About to start pre heating the smoker.

[JustinCouch]

Right on time. Just put the brisket on at 430. Now all I can do is wait with temps and drink beer. 430 am isn't to early for a beer is it?

[Txdragon]

430 am isn't to early for a beer is it?

Not at all, you're still hydrating!! Just remember that alcohol is a diuretic though so you'll have to compensate by drinking several to keep hydration levels optimal!!

[JustinCouch]

My little helper fresh out of the tent.

[Rambo]

My little helper fresh out of the tent.

I had one of those; she's grown now. Enjoy those times my Friend and make sure to give her your time & attention; that's what she wants the most.

[JustinCouch]

I know it. She's my best friend.

[Rambo]

Keep us posted; good luck

[JustinCouch]

6 hours in and I think in through the stall. Temp probe said about 160 where the flat meets the point. When I get 165 in going to pan it and cover with foil. I am also making some Aaron Franklin BBQ sauce just incase its dry.

[JustinCouch]

By the way thanks to txdragon for helping me figure out minion method. I filled the firebox and placed tel coals along the backside of the box. That way the fire burns toward the front of the box. When its time fir more charcoal I have been scooping out the ashes before refilling. Temp gouge has been at a steady 300 to 325. I don't have a digital temp gouge so I am guessing its about 275 285 at grate level.

[bondobill]

Looking " good", Justin
Looks like ya getting that COS figured out.

Bill