quote:Originally posted by DoubleD:quote:Originally posted by BRR:
I did a 15 pound whole brisket this past weekend for the 4th. I dry rubbed, using Oklahoma Joe's rub recipe, 24 hours in advance. Then, onto the Traeger at 5:30 a.m. and pulled it at about 6:00 p.m. We let it rest for an hour in a cooler wrapped in newspaper and towels, then sliced with a sauce on the side. Forget the sauce - the meat was outstanding.
g-man, take notes!
that's beef fool.
you shoudl take it up with the caja china guys.
9. Once lit spread the charcoal evenly over the Charcoal Grid, the cooking time starts right now, add more charcoal after the hour, you will add 3 more batches of charcoal in the following manner. 1 Hour, 1 Hour, 30 Minutes.
do the math, how many hours is that?