Brisket Number Two

The Big Green Egg is lit up. 45 minutes to gently raise the temperature up & into the slow smoke zone. 

The brisket was marinated over night in a zesty concoction of savoryness. 

  
While the smoker was coming up to temperature the brisket rested on the counter. And then heavily dusted with more zesty savor. 

  

10:10 AM, the meat is on the smoke!

  
Staying tuned. 

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