These couple pics are straight out of the fridge after letting the rub work it’s way in to the meat for 15 hours.
First the good news...
The brisket is in the smoker! It juuuuust fits as you can tell...
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| I may decide to cut the tiny piece on the left side off to make it fit better. |
And the good news is now I have 24ish hours till it’s done. What? That’s not good news...? Gimme a break, it’s my first time smokin’ a massive slab of meat and I’m exited about it! It’s not like I sleep normally anyway. lol
So the meat sits in the smoker untouched for at least 4 hours and then I can mop it every hour or so if I so decide.
I’ll keep the updates coming... Anybody that wants some they are welcome to a piece! Just lemme know...
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