It’s on folks!

[TexaRican]

Happy Saturday.
Late start but I’m excited about testing a new rub recipe and made the move to all hickory lump.



Sent from my iPhone using Tapatalk

[txcornhusker]

What time should you expect me?

[Guerrero88]

I’ve got a brisket on my WSM

[Daniel32]

Cant wait to see the finished results. I'll be throwing some ribs on the smoker later on this evening.

[TexaRican]

3 hours in a no need to open the lid.


Sent from my iPhone using Tapatalk

[Gherkin05]

3 hours in a no need to open the lid.


Sent from my iPhone using Tapatalk

Solid! Low and slow.....

[Johnny Dangerr]

Your egg is warped.............

[BigThicketBoy]

3 hours in a no need to open the lid.


Sent from my iPhone using Tapatalk

If your lookin
You ain't cookin

Sent from my Moto Z (2) using Tapatalk

[TexaRican]

Your egg is warped.............

Correction - it’s optimized for the brisket shape[emoji6]


Sent from my iPhone using Tapatalk

[lmartin5]

In for the finished product.


Sent from my iPhone using Tapatalk

[kae006]

That looks like a beastly brisket, in for leftovers

[AntlerCollector]

In for the results

[BigThicketBoy]

Correction - it’s optimized for the brisket shape[emoji6]


Sent from my iPhone using Tapatalk

Nice , I like that one.

Sent from my Moto Z (2) using Tapatalk

[TexaRican]

Probed tender at 195 and I’m hungry so it’s resting now after 9-1/2hrs on the primo. Should still have a little spring in it. I don’t like to cook them so much you can’t slice it.



Sent from my iPhone using Tapatalk

[LegacyArcher]

Probed tender at 195 and I’m hungry so it’s resting now after 9-1/2hrs on the primo. Should still have a little spring in it. I don’t like to cook them so much you can’t slice it.



Sent from my iPhone using Tapatalk

Looking good. In for pics of slices and smoke ring.

Sent from my Pixel XL using Tapatalk