Todays Smoke is going to be Brisket.
I have never tried the High and Fast method before. After a little poking around I think I am ready. We will know for sure around dinner time.... hehe
1 C Turbinado Sugar, 1 C Sea Salt, 1/2 C Paprika, 2 T Fresh Black Pepper, 2 T White Pepper, 1 T Garlic Powder, 1 T Onion Powder, 1 tsp Ginger Powder, 1 tsp Csyenne.
I know it is not a great Competition Rub but it makes me smile when I eat it.
Brisket: 7.5 lb 1/2 inch fat cap (Cooked cap down)
The plan is to cook it at 300 for 2-3 hrs. Foil till internal temp is 180 then un-foil for 30 min with fat cap up to dry bark back out then hold in cooler or rest depending when the meat is done and when Donna wants to eat.
Here we are at 2 hrs.