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Well, the brisket flats are on the smoker. I'm using hardwood lump charcoal and 50/50 apple wood and hickory for flavor. Current pit temp is at 250 Deg. They're on the small side so they will definately be done for supper tonight. I used a Chris Lilly pork rub recipe which I doctored up with some worcestershire powder and some honey powder, so I should get a nice flavorful bark when done. Made a potato salad already to go with the briskets tonight. Should be good eats!
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