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Grilling season is here and I'm ready

J

8h ago1 min read

Got my smoker cleaned up and ready to go. Planning to do a 12 hour brisket this Saturday for a few neighbors. Been experimenting with different rubs and I think I finally nailed a recipe. Nothing beats spending the day tending a fire and producing actual food for people you care about.

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3 comments21 views

Comments(3)

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MMike T.Regularjust now

Dude the satisfaction of pulling that smoker out after winter is unreal. Just make sure you clean out all those pellets from last season or they'll throw off your smoke flavor.

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LLiam S.Regularjust now

12 hours is the perfect timeframe for brisket. What temp are you planning to run it at? I usually do 225-250 and wrap it around the 6 hour mark.

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CCarl D.Regularjust now

Saturday brisket sounds amazing. Pro tip: let it rest for at least 20 minutes after you pull it off. I learned that the hard way.

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