Brisket: It's what's for dinner

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rprata

Assistant Cook
Joined
Nov 3, 2007
Messages
28
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On the WSM, Drum-style (no water pan, fat dripping on the coals.) 5.5lb Choice flat from BJ's. Rubbed with wooster, S/P/G 1:1:1.

Should be pretty good. I'll post the results..
 
Update: Brisket is done.

Still in foil, after ~2hr rest:
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Slices:
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Nice and moist, nice smoke ring:
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Burp.
 
I'm now a huge fan of the wooster /S/P/G rub on brisket. Great smoke flavor. Didn't even use any sauce .. definitely a winner!
 
It ran around 250 for the first 2.5 hours or so, then it went up to around 300, even with all the vents closed. Entire cook was ~4 hours. Rest 1 1/2 hours.
 
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