Quote Originally Posted by Ranger R61 View Post
The brisket should be done about 4 PM. Got to get it seasoned at least 12 hours before starting to smoke it. I usually trim some of the fat off but going to try one without much trimming. Hope the like it wet as they call it.
I subscribe to a newsletter on smoking meat, and one recipe he injected cherry Dr Pepper in the meat, so I am trying it today. I used a Boston Butt and the samples I just tried were pretty good. Got ribs on now and a BlackBerry cobbler to be put in the oven.
Just my wife and son for dinner, his teenage daughter has a summer job at a marina on Murray so no way she getting off today. Y'all come, eat at 4.