19Feb/110
Brisket (don’t tell Travis)
Decided to make a brisket. Monday bought a 6 1/3 pounder and made a Guinness based marinade. Wednesday morning flipped it over. Thursday night drained it and put a 15 herb and spice rub on to rest until Saturday morning.
Started the smoker at 6:15, at 10:45 after 4 hours started basting a Guinness based mop sauce each hour. We hit 160 internal temp and mellowed the hickory, cherry and mesquite fire to hold the smoker temp between 150-200.
Pulled it off at 3:45. Cut it up at 4:15.
Nice!!!!!
