Hello all,
Haven't posted in a while.
Wanted to share a brisket I did today on the PBC for my son's birthday.
Seasoned with Big bad Beef rub
Hung in the PBC
Sliced and ready
Put in the pit about 7:00 Am and pulled it out around 12:30 (used Texas crutch at about 10:30)
Let pulled it at 12:30 and let it rest until about 3:30.
Thanks for looking.