Woke up at 3 am to get the drum ready for a SRF Wagyu/Kobe brisket.......I told Wendy I did not have to set the alarm...the call of the Que is all I need
Somebody else got up with me
We agonized over the rub. Wendy picked it out. We narrowed it down to Fine Swine & Bovine and Secret Seasoning. The SS just screams beef.
Here is one expensive brisket..not gonna do another one of these any time soon
I messed up last night and did not close the vents to the drum. The darn thing was still at 200 degrees
16 hours after starting it for yesterdays rib cook. Thankfully, the night winds were still and I got a galvanized can
Target temp met of 240. Used chips again for a nice smokey profile and will get some shut eye for a while.............