Had a hankering for brisket, here's what I did... I rubbed the briskies with Mad Hunky's"Just Add Beef" rub, sea salt, and CBP, let them sit in the fridge overnight. Fired up the Weber/Smoke EZ combo using Royal Oak lump, and got the chamber temp to 250. Placed one on the bottom rack, and one on the top rack. Here we go...
Two hours in...
4 hours in, ready to pan...
I took them to 195-ish, probe tender, foiled the pans, wrapped in towels and into an empty cooler for a nice rest.
Done!!
Sliced up and ready to eat.
Served up with wide egg noodles, broccoli, au jus, and a freshly made crab cake. YUMMERS!!
Thanks for looking!