Gary in VA
Head Chef
So, was hankerin to cook a brisket that had been in the freezer for a while.... so.... thawed it out.... trimmed and rubbed it last night with a new rub I came up with and had it all ready to drop on the Primo at 4:00 am this morning.
it is now just before noon and internal temp is at 147. I figure I will foil it around 2:00 pm this afternoon to speed things up a bit. More pics to follow.
I decided to use the Primo because it just wouldn't fit on the WSM and I would have had to cut it in half or bunch it up or something and that probably wouldn't work.
it is now just before noon and internal temp is at 147. I figure I will foil it around 2:00 pm this afternoon to speed things up a bit. More pics to follow.
I decided to use the Primo because it just wouldn't fit on the WSM and I would have had to cut it in half or bunch it up or something and that probably wouldn't work.