Posted By: Rancho Starvo
Super Bowl Smoke - 02/03/14 02:43 PM
Smoked a 12 lbs brisket on my WSM 22 inch, used blue bag with pecan chunks. Put it on at 8am yesterday and smoked it until it hit 175, then finished in the oven until 205.
Spatchcocked the chicken and put it on my Hasty Bake for 2hrs 15 minutes, oak lump charcoal with peach wood chunks.
Used Salt Lick dry rub on both brisket and chicken. Best store bought rub you can get.
Spatchcocked the chicken and put it on my Hasty Bake for 2hrs 15 minutes, oak lump charcoal with peach wood chunks.
Used Salt Lick dry rub on both brisket and chicken. Best store bought rub you can get.
