Originally Posted by DepChief22
Don't waste the brisket. I tried one this past weekend and it just had salt and pepper on it. It was so bland I didn't want to eat it.
How light or heavy of a coating would you define what you applied ?
What was your ratio of salt to pepper ?
Was it more coarse grained salt & pepper or more like table grind ?
Did you foil at all ?
Lonestar 24" Vertical offset w/ Insulated Firebox & Performer Platinum
Former owner: Jambo Backyard, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles