So I’m doing brisket tonight and it a bit cold out it’s 8 degrees out right now but without wind it’s not to bad, it’s going down to the negatives . A fellow grillfella lent me his bbqitall attachment so I could take a section off and hookup to mine to make a 26” ring.
So I used a rub another buddy got for me, trimmed and seasoned it then put on the 26” Glen Blue.
So it 13.5 lbs I’m planning on taking it to 180 or so then off and wrapped in tinfoil and into the cooler for a few hours.
Any suggestions are welcome. It going to take a bit. Any and all suggestions are welcome.
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