The Texas BBQ Forum

So following Limey’s advice. I rubbed down both briskets this morning and did a light trim. Also doing a little flavor experiment. Rubbed one down with SUckleBusters 1836 and the other with Chupacabra’s Brisket Magic. I did first layer both with SB’S SPG. One Briskeys 18lbs and the other was right at 20lb before trimming.
Going to try and keep em smoking at 225-250. Both went on La Sancha at 9AM

What a great way to spend a day! Looking forward to your updates.

Look's and sounds great to me, I've been thinking about doing a couple of brisket's also.

Good looking briskets, can’t go wrong with the rubs. Love your Sancho pit! Great day to be cooking and good luck with your cook.

I’ve gotta do that SPG base next time. Sounds killer.


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At the 5 hour mark and hold pit temp steady at 250

Look'in gooood !!!

After 7-1/2 hours the 18lb brisket was at 170 and the 20 was at 174. They are now wrapped and back on.

I’m tearing up! Looking good so far.

Very Nice Bark - - - the Luncheon Guests are in for a bit treat tomorrow

Let me see a slice

Good lookin stuff 2guys

Briskets are off the smoker, Per Limey’s advice I unwrapped the foil at 195 and let the barkset till they hit 200. Bought inside and letting em rest for a bit then going to let rest overnight.

Morning Ric - How did you rest them? Wrapped in a cooler?