Got a nice little 10.4lb packer brisket that went on the WSM this morning around 5:45am; using Royal Oak Lump with pecan and cherry wood.
I used a mustard slather and rubbed with The Slabs "Wow Your Cow" rub on Friday night and refrigerated it until this morning. Later on I've got 4 fatties going on that I'll cook up and vac pac 3 of them for later use and probably munch on the other one. Enjoy your Sunday, 40º here and sunny today. Pics to follow.
Sorry about the pics...had camera issues then I had pooter issues.
Because of the camera issues I didn't get any early cook pics.
This is about 6 1.2 hours in, after removing the fatties.
I foiled the brisket at 170º, and added 1cup of beef broth/worsty sauce combo. Removed brisket at 195, separated the point, chopped the point for burnt ends; wrapped the flat and coolered for 2 hours.....this is the sliced flat.
Put sauce on the burnt ends and back on the WSM for 2 hours while the flat was resting.
Brisket sammy and sweet potato fries.
Brisket was OK but it turned out a little dry, not my best effort but definitely edible.
I used a mustard slather and rubbed with The Slabs "Wow Your Cow" rub on Friday night and refrigerated it until this morning. Later on I've got 4 fatties going on that I'll cook up and vac pac 3 of them for later use and probably munch on the other one. Enjoy your Sunday, 40º here and sunny today. Pics to follow.
Sorry about the pics...had camera issues then I had pooter issues.
Because of the camera issues I didn't get any early cook pics.
This is about 6 1.2 hours in, after removing the fatties.
I foiled the brisket at 170º, and added 1cup of beef broth/worsty sauce combo. Removed brisket at 195, separated the point, chopped the point for burnt ends; wrapped the flat and coolered for 2 hours.....this is the sliced flat.
Put sauce on the burnt ends and back on the WSM for 2 hours while the flat was resting.
Brisket sammy and sweet potato fries.
Brisket was OK but it turned out a little dry, not my best effort but definitely edible.
