At least I think it was. Smoked my first brisket on the BGE. Started at 7:30 last night, and just took it off now. About a 12 hour slow cook at 225 degrees. Pecan chips added. I’ll give it 30 minutes to rest and do a taste test.

I am on my way down. Yum!

I like mixing some Pecan with Hickory (pork) for low and slow. It seems to tame things down a little bit.

Good For Beef?

I think so. Tastes pretty good. I’m going to add a little more heat to the next rub, this one is a little bland. Will have to spice it up a little. Very tender and moist though. Did I say moist?