Culinary, Arts, Thread.

Just trimmed up a 15 lb brisket, will inject my secret sauce soon and then at 11PM I will put it on the smoker, then at 6-7AM I will wrap it and smoke it for ~3hrs, then.... wrap it in foil, and a towel and place in a cooler for 3 more hours. It should be awesome.

I should be there in time.

Hopping in my private jet now.
 
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