Skagg2000 Posted April 4, 2021 Share Posted April 4, 2021 Just about managed to shoehorn this 7KG piece of locally sourced brisket onto the ProQ yesterday morning. trimmed & applied an SPG rub 12 hours earlier. Whiskey Barrel Oak was the smoking wood of choice on this occasion. 16 1/2 hours on the smoker. wrapped in butcher paper 8 hours in to minimise the stall, then ramped the heat up a tad. rested overnight wrapped in a towel & placed in a cool box. Unwrapped this morning & had some on toast for breakfast with Sauerkraut. Lush I used GloBaltic briquettes on this cook. They did produce a lot of ash compared to Heatbeads or Weber briquettes, & the temperature was a bit hit & miss at times, so not the best in my opinion. I'll stick with their lumpwood for short cooks I think. Cheers n Gone NIck 5 Quote Link to comment Share on other sites More sharing options...
AdamG Posted April 5, 2021 Share Posted April 5, 2021 Looks good! And yes please for breakfast😋 Quote Link to comment Share on other sites More sharing options...
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