Brisket on the WSM

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Cliff H.

Master Chef
Joined
Mar 18, 2006
Messages
6,143
Location
Jonesboro, Arkansas
I have been cooking on a brisket since around 11:00 am. WSM is locked in at 300.

I decided to cook this one with equal parts of kosher salt and pepper with a little granulated garlic.

Pecan is the smoke wood choice for today.

Here we are at the 5 hour mark.

[attachment=0:m318dyei]ImageUploadedByTapatalk1342298570.573002.jpg[/attachment:m318dyei]
 
Been real proud of the WSM today. It's held 300 plus for the last 9 hours and still has plenty of fire left.

Usually, after this length of time at those temps on one over full ring of lump, the temps start fluctuating.
 
Salt and Pepper is a good rub. I think salt may be the ultimate rub.

img_250972_0_fb0b12febda7f0e8fb0a99d7afc3f5a5.jpg
 
Very nice piece of meat there my friend!


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