cbpeck
Full Fledged Farker
I just fired up my WSM for the first time this year. I picked up a 14 pound Angus USDA Choice brisket for $2.43/lb. It's churning along nicely at 225 without any worries, but I still won't sleep well with it going.
This is my second attempt at a brisket. Early last year (before I got my WSM) I tried cooking a flat on my kettle. I pulled it at 190 degrees & it was almost inedible. :mmph: This time the brisket is in the WSM where it will stay until it's probe tender, probably around 200 degrees.
I prepped this brisket with a rub of kosher salt, black pepper, granulated garlic & a small pinch of both cayenne pepper & chili powder. It's cooking over Kingsford Competition Briquettes with white oak chunks & cherry chips (Minion Method). I think I'm doing everything right. If you have any last minute tips I'd appreciate them. Thanks!
This is my second attempt at a brisket. Early last year (before I got my WSM) I tried cooking a flat on my kettle. I pulled it at 190 degrees & it was almost inedible. :mmph: This time the brisket is in the WSM where it will stay until it's probe tender, probably around 200 degrees.
I prepped this brisket with a rub of kosher salt, black pepper, granulated garlic & a small pinch of both cayenne pepper & chili powder. It's cooking over Kingsford Competition Briquettes with white oak chunks & cherry chips (Minion Method). I think I'm doing everything right. If you have any last minute tips I'd appreciate them. Thanks!