What better way to start out my first thread than brisket!
Kicked it chimney up for the WSM and a few chunks of post oak
Got a 5.5lb flat from the store yesterday
Rub down with 50/50 salt and course ground black pepper
Just dropped it on, letting it go until 165 then wrapping it in foil with some beef broth for the remainder
Got some time to kill now so going for a Camacho
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Kicked it chimney up for the WSM and a few chunks of post oak
Got a 5.5lb flat from the store yesterday
Rub down with 50/50 salt and course ground black pepper
Just dropped it on, letting it go until 165 then wrapping it in foil with some beef broth for the remainder
Got some time to kill now so going for a Camacho
Sent from my iPhone using Tapatalk
. It was tasty. Not my best work, just a tad tough but still delicious.