- Mar 2, 2020
- Reaction score
- EX6, 2, 22” kettles, 18” kettle and a 26” kettleand a e310 gasser
I’m trying something a little different with the brisket. After trimming, dry rubbing. Put two drip pans under with beef broth. I’ve seen people use stuff like that on Weber kettles and wsm, but not on the sf. I’m sure it’s been done though. Used head country as a base rub, then added some Kinders SPG all purpose on top of that. Got it on Smok boost at the moment.