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| The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum? |
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#1
05-31-2014, 09:37 PM
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Brisket
Did a overnight smoke on a 12 lb brisket. Think everyone enjoyed it.
Salt, pepper ,onion powder an garlic powder. 5 hrs at 250 degrees then 8 hrs at 235 degrees while sleeping . AMNPS gave me close to 10 hrs smoke. I could stick a bamboo skewer into it like it was butter. 024.jpg 
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