Pete590
Well-known member
- Messages
- 223
- Grill(s) owned
- Stampede
Beautiful work sir!Buddy at work just got his cow back from the butcher, so I snagged a brisket.
8 lbs after trimming. Trimmings for ground brisket for later.
Started late Saturday night @ 225* with Rec Teq blend.
Wrapped at the stall.
Finished after around 12 hours.
Into a cooler for an early dinner/late lunch.
Wife made potato salad, I made collard greens.
Football, BBQ and home brew on a relaxing Sunday.
Saved some for burnt ends tonight.