So bought a brisket(point only) with the intention of having it for the test. Went to give the smoker a bit of a clean up and found a family of rats had decided to call it home.
Scared the absolute shit out of me. I will never leave a vent open again, I will have to also BBQ daily to ensure they do not come back..
What did you glaze them with? Any brining, or did you just use a rub?
Do like the Peruvians do with GPs