12hr smoked brisket
12hr smoked brisket
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!
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))
pumpkin/bacon/banana pie
chicken sausage stiry fry with tontatsu sauce
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))
pumpkin/bacon/banana pie
chicken sausage stiry fry with tontatsu sauce