Well, I'm glad they ate it hell they crushed it. I shouldn't have really expected much from that particular cook. I don't do enough briskets to really have a feel for them. It's a treat just to pull one outta the cryo and wrassle it for me. The fatties were good, but I'm gonna try another sausage brand next time too salty. But like I say if I'm firing up the pit to cook anything I throw a fatty or preferably 2 in there, so I got a feel for them.
I wasn't proud of my effort, but it did get the results. whether I would call it an "A" cook. I didn't hide the meat under sauce, it wasn't THAT bad.
18" Weber OTS aka #1, Smokey Joe gold, 18" WSM, dirt late model