tajt7757
Knows what a fatty is.
- Joined
- Feb 21, 2012
- Location
- carrollton TX
Decided to do hot and fast brisket on my c/l find.
Bought two briskets at Tom Thumb for 1.49 lb. one was 7# one was 8#.
Rubbed them down with homemade rub. Loaded the wsm with full ring of kings ford blue. Put two big chunks of pecan.
Ran at 325-350 for 3 hours international hit 165.
Pulled off and foiled. Put back on for 2 hours until internals hit 203*.
Threw one in a cooler. The other is resting in foil in kitchen.
Pics of brisket to follow.
I forget to add that I had to run a fan into one of the bottom vents to maintain high temp. Also had dry waterbowl with a foiled pizza stone as a diffuser.
Bought two briskets at Tom Thumb for 1.49 lb. one was 7# one was 8#.
Rubbed them down with homemade rub. Loaded the wsm with full ring of kings ford blue. Put two big chunks of pecan.
Ran at 325-350 for 3 hours international hit 165.
Pulled off and foiled. Put back on for 2 hours until internals hit 203*.
Threw one in a cooler. The other is resting in foil in kitchen.
Pics of brisket to follow.
I forget to add that I had to run a fan into one of the bottom vents to maintain high temp. Also had dry waterbowl with a foiled pizza stone as a diffuser.