Edward Alt
New member
Picked up a nice choice angus beef brisket flat with a nice fat cap from Sam's Club. Rubbed with Excalibur Prime Rib Rub, Head Country (brisket) Rub, and Smoking Guns Hot Rub. Put on the miniwsm with a few chunks of cherry and Kingsford blue using high heat (325-375) fat cap down. At 160 internal, wrapped in foil and put back on fat cap up. Pulled at 212 degrees internal, wrapped in a towel then into the cooler. Took out 35 minutes later, poured drippings into a measuring cup (about 3/4 to 1 cup worth), trimmed off the fat, sliced and poured drippings back over the meat. Saucing with Head Country with a little Plowboys Hot mixed in. Pretty good for a 3 hour smoke and 30 minute rest. mmmmm ...
Dang, forgot to take pics ...
Dang, forgot to take pics ...
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