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.
http://www.lacajachina.com/who...-worksheet_a/330.htm
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?