MattG
is Blowin Smoke!
Thanks Kosmo for the injection mix. It went well with the brisket. I started off with an 5.5lb brisket. I slow smoked it for 2 hours at 225 (cooked with 75% hickory & 25% peach wood chips on the WSM 22) then bumped it up to 300 for 4 more hours. When I took it off I wrapped it in saran wrap and tinfoil to rest for 2hours. When I started cutting the brisket it was very tender there were no color difference in the brisket and had a very nice flavor to the meat. Thanks once again.
The brisket
Kosmo’s Q Injection Mix
Brisket on the WSM 22
These are some chicken legs that were marinated, rubbed down, then wrapped in bacon.:biggrin::biggrin::biggrin:
Everything on the smoker
Finishing up.
Lily telling Zip he has to wait for his food like everyone else.
MMMMMmmmmmm BRISKET:mrgreen:
It was some good eats.:wink:
The brisket
Kosmo’s Q Injection Mix
Brisket on the WSM 22
These are some chicken legs that were marinated, rubbed down, then wrapped in bacon.:biggrin::biggrin::biggrin:
Everything on the smoker
Finishing up.
Lily telling Zip he has to wait for his food like everyone else.
MMMMMmmmmmm BRISKET:mrgreen:
It was some good eats.:wink:
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