Big brisket going in. There's a lot of delicious fat in this one.

Seasoned with plenty of salt & some ground white pepper. Smoking with some peach wood I collected last year & charcoal left over from the outdoor fire I had.

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This is the way 🤙

Had some problems maintaining temperatures & eventually had to relight. I'm winging it a bit now.

Not as much colour as I'd like, but I've wrapped it & put it back in the kamado to finish.

Not a giant morning glory muffin…

🤤