12hr smoked brisket
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12hr smoked brisket
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Made a rub out of smoked paprika, sugar, salt, garlic powder, pepper and a touch of chili. Let it marinade for a day, then threw it in the webber at about 300f then dropped it to 200-240f and smoked it with hickory for 12 hours.
Really easy actually, and bloody tastie.
Intrigued, I had read that the webers were hard to keep steady at low temps but looks like you nailed it!
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Elvis Oats
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peanut/buttscotch (ricotta) sludge with blueberries
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mega salad!(cabbage/bok choy/carrot/onion/chillis then added pumpkin, beetroot, bacon & egg white omelette and topped with moroccan seasoning, sf maple syrup, low fat mayo & sriracha. For total macros of 42P/41C/6F (382cals))
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pumpkin/bacon/banana pie
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chicken sausage stiry fry with tontatsu sauce
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Elvis Oats
![]()
peanut/buttscotch (ricotta) sludge with blueberries
![]()
mega salad!(cabbage/bok choy/carrot/onion/chillis then added pumpkin, beetroot, bacon & egg white omelette and topped with moroccan seasoning, sf maple syrup, low fat mayo & sriracha. For total macros of 42P/41C/6F (382cals))
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pumpkin/bacon/banana pie
![]()
chicken sausage stiry fry with tontatsu sauce
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