Quote:
Originally Posted by Stevez
Duanne, I think your totally hooked now. That brisket looked fantastic. I found a local butcher who sells 15+lb whole packers and the point and flat are very distinctive once you see it. Your cook is making me want to do one this weekend. Congrats! Steve
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Thanks...
BTW, I decided to take my smoking to the next level and get on the Atkins kick for awhile. I just started it on Tuesday, but I figure I can fire up the WSM once every week and make enough meat for me to eat the entire week.
Downside is that I can't make use of the Plowboys yardbird rub and the 4 different bbq sauces I got from bbq addicts, but I'll survive for awhile. I can make do with some rubs that don't have sugar and eat the stuff without the sauce and it's still better than anything else I've ever made myself.