Originally Posted by BBQchef33
just to throw in a status report..
one brisket this week to return to the simple basics.
Layer of kosher salt.
thin layers each of garlic, onion, celery salt.
Layer of black pepper.
no sauce, no injections, and a great brisket that tasted like brisket, not candy.
Curious. Would you turn in that brisket for a competition?
Jim - Another transplanted Texan
Former KCBS CBJ
Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.
Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.
Avatar is the original 1951 Weber Kettle