[Skillet83]

I know it is cheating, but the best damn BBQ I can get now is made by myself. I live in OK, some good BBQ joints here, but have spoiled myself now. Did a brisket today. Put on at 10 last night, cooked to 165F, wrapped it up this morning, cooked to 195F-200F, 16 hour cook. Pulled it off smoker and wrapped it up in a towel and placed in an ice chest for 4 hours. It came out of there steaming hot. This is cut with a fork brisket, off the F'ing chain good. Would put this up against any stick smoker.







Some sides: Stuffed jalapenos and hot links.