Cliff H.
Master Chef
The last cook didn't go so well so I decided to get back on the hoss. I picked up a nice 12 lb packer at Sams.
I took a couple of steps back for this cook. I removed the ECB Charcoal pan that I filled with a whole bunch of sand and replaced it with the wsm water pan filled 1/3 with sand.
I had the brisket rubbed with the last of the TX BBQ Rub Brisket Blend that I had and it just looked like it wasn't enough, so I shook on a health dose of WRO. I am hoping that the two go well together.
As I was placing the brisket on the grate one side slipped off and the whole $%#^%&$ took a nose dive into the foiled water pan. I caught my breath and got it rearranged.
It all went on by 8:30 cuz I want plenty of time to get the wsm settled in. The temps are running a bit on the high side. 270 in the dome. I'll take it.
I took a couple of steps back for this cook. I removed the ECB Charcoal pan that I filled with a whole bunch of sand and replaced it with the wsm water pan filled 1/3 with sand.
I had the brisket rubbed with the last of the TX BBQ Rub Brisket Blend that I had and it just looked like it wasn't enough, so I shook on a health dose of WRO. I am hoping that the two go well together.
As I was placing the brisket on the grate one side slipped off and the whole $%#^%&$ took a nose dive into the foiled water pan. I caught my breath and got it rearranged.
It all went on by 8:30 cuz I want plenty of time to get the wsm settled in. The temps are running a bit on the high side. 270 in the dome. I'll take it.