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They were excellent. Ran at 220 for about 12 hours, then bumped to 275 to finish so I could get to the lunch in time. I used some fancy sea salt, pepper, smokey tumeric and spicy garlic. Might be about the best brisket run I have used. I like a peppery rub too, but this stuff have just about a perfect blend. I may never go back to just salt and pepper, although that works too. The above picture was before the 275 temp increase. The bark got a little darker and more crunchy before it was done.
Beautiful!
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