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TDs3nOut
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Got a seven pound brisket rubbed down with salt. paprika, black pepper, and ancho chili powder. The plan is to throw in on the smoker for around ten hours tomorrow, mopping it down each hour with a sauce made of beer, apple cider vinegar, jalapeno, chili powder, worsteschire sauce, and store bought BBQ sauce. Never done a brisket before and it cost $50;. Any tips appreciated!