Puff1
Chef Extraordinaire
I tried a Dr. Pepper marinade on a 13 lb. ish' packer brisket. Let it soak overnight then injected it with straight up beef broth. The rub was salt and pepper and a bit of magic.
I couldn't get the WSM to go above about 300* so it took about 6 hrs. the flat is now resting and the burnt ends are still cooking.
From the little taste I tried I am really excited about the finished product. Juice was squirting out everwhere when I separated the point!
I haven't had much luck with these tough SOB's but this one might change all of that.
I couldn't get the WSM to go above about 300* so it took about 6 hrs. the flat is now resting and the burnt ends are still cooking.
From the little taste I tried I am really excited about the finished product. Juice was squirting out everwhere when I separated the point!
I haven't had much luck with these tough SOB's but this one might change all of that.