My last full packer cooked on 18.5 WSM

[TJ Heckman]

 

[Mark Barton]

That brisket looks great. Excellent crust, juicy and tender meat. Nice smoke ring, too.

 

[Angie H.]

What Mark said! Brisket looks fantastic!

 

[Bob Ivey]

What Mark said!! How did that packer fit on the 18?

 

[Tom Jordan]

Nothing wrong there! Awesome!
Cook temp? Time?

 

[TJ Heckman]

What Mark said!! How did that packer fit on the 18?

It was 13.5 lbs, after trimming it just fit.

 

[TJ Heckman]

Nothing wrong there! Awesome!
Cook temp? Time?

It took about 13 hours at 250. Took the meat to about 205.

 

[Dustin Dorsey]

Awesome brisket! Nice work!

 

[TJ Heckman]

Thanks for the kind words guys. Tomorrow is going to be a pork butt.

 

[Cliff Bartlett]

Outstanding looking brisket. Love the bark. Nice slicing too

 

[Michael C.]

Killer smoke ring, looks very meaty and tasty!!! Nice job!!!! Looks really good!!!!

 

[Enrico Brandizzi]

Great looking brisket from here, TJ.

 

[Rich Dahl]

Very nice cook, that brisky looks great

 

[Barb D]

Outstanding job on the brisket. Great looking bark and nice smoke ring.

 

[WB Zipf]

Everything about that brisket looks spot on! What did you use for a rub?

 

[TJ Heckman]

Everything about that brisket looks spot on! What did you use for a rub?

Brisket Injection:
2 cups beef broth
1/2 cup reg soy sauce
1/2 Worcestershire sauce

Rub:
Slather one side with olive oil.
Sprinkle on the following:
Mesquite sea salt, Montreal steak seasoning, reg chili powder, onion powder, garlic powder, fresh cracked black pepper

Rub in and repeat steps on other side of brisket.