Weber kettle. 10+ hours. No thermometers.
Ballin.
Winning.
Nice bark too. What did you rub it with?
Hey buddy, how ya been?
Looks mighty fine. With a sharp knife and a decent cutting board, try slicing the brisket about the width of a pencil eraser. Thank me later.
Ric I’m not sure what it’s called. Some concoction my dad brought to the house.
Good flavor too it and low on the sugar.
If you do that on Labor Day it will cut your buddy harvesting time in half.
If you give 10 people a bag of gold, someone will complain about how heavy it is!
You save me a piece? No, you didn't.
I don't need my name in the marquee lights....
Nice.
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