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The WSM is warming up
The air is calm - not even a breeze.
Temps outside at a balmy 30*. The brisket is trimmed and dusted in salt, pepper and garlic. The night is young - and I'm not - wearing a headlight like a necklace Soon its hitting the fire... and will see it in the morning. |
Very Cool. Looks like the Perfect evening.
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Really nice moon tonight too if it is clear there. Love sweet blue in the moonlight.
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Love the smell of brisket in the air... 10 hours later.
Approaching that time again... time to prewarm the coolers. http://i624.photobucket.com/albums/t...IMAG0605-1.jpg http://i624.photobucket.com/albums/t...2/IMAG0607.jpg http://i624.photobucket.com/albums/t...2/IMAG0608.jpg http://i624.photobucket.com/albums/t...2/IMAG0609.jpg http://i624.photobucket.com/albums/t...2/IMAG0610.jpg http://i624.photobucket.com/albums/t...2/IMAG0612.jpg http://i624.photobucket.com/albums/t...2/IMAG0611.jpg |
Looks good Bob.
I could go for some of that about now. |
Ahhh, sunrise over the plains of Briskitonia!
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Looks heavenly!
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The photo's look great, what time are we eating?
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Salt Pepper and Garlic. Very nice I think people have become confused about the difference between Bark and Crust. A heavy layer of rub will create a crust but you got all bark there. Well done!
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MY kind of brisket! Nice work Bob!
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Looks fantastic!
You have a WSM too? That's good - I was worried you didn't have enough cookers. :heh: |
Looks soooo good Bob! :cool:
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Quote:
The WSM allowed stacking the meats and cook upwards within a limited footprint. |
I also try to keep it simple with beef. Salt, pepper, garlic is always a winner. Great looking brisket!
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