Got home from work today, cleaned out the egg, added new lump (Rockwood and Jealous Devil), some hickory chunks…then lit the smoker and setup my Flame Boss. While it was coming up to temp, I trimmed the brisket, mixed up a new batch of my homemade rub, and rubbed the brisket down. Brisket was on smoke about 4 hours ago….now I just wait for the temp alarms, so I can wrap and let it rest as we drive it to a family event in Austin. I do love smoking on the egg with a controller when I am tired. It keeps me from having to do anything at all!
by NorseYeti
Dining and Cooking