i just picked up a 11lb packer brisket from broadway butcher, he sources his from cedar river farms in greeley, co
plan is to high temp smoke it tomorrow am @ 340 degrees
what did you do, and how did it go?
i did brisket, burnt ends, back ribs and picked up sides from jackstack. well, i made hummus for an app.
it all turned out great. high temp is the way to go, never doing that over night BS anymore.
one thing i like is that i always over cook my ribs until they fall off of the bone and Saturday was no different. but that would fail kcbs standards.
image hosting sites are blocked at work but i have some i can upload tonight.