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I have never done it but I have had brisket that has. I personally do not like the flavor that it imparts to one of the best cut of beef. To me it took the true brisket flavor away and made it taste like a pot roast. My .02 😀

Butts were on my short list but ribs won. I always use the “Mr Brown” rub for all of my pork recipes. Thanks for that one Chris!

I too wanted to cook a brisket but could not make the trip to Costco. Sure sounds like a good time at your place. Enjoy

That sounds good. The smoke and braise sounds interesting and delicious!

Here is an action pic from a few years back

Hey Rich. I live in tri-tip county. Are you going to grill or WSM your tips? The salsa with the celery is a great recipe!! Also, the original rub for SM tri-tip is salt, pepper, and granulated garlic but that recipe sounds good too. Can you get punquitos? Such a great BBQ bean. Rotisserie it...

Are any of you going to BBQ on the 4th? We decided on baby back pork ribs this year. Going fire up the 22 WSM for this cook

Beautiful looking brisket there Jan!

The old Santa Maria grill does a great job supporting the WSM activities. Lid holder, place to light briquettes, and overall work surface.

Moist and passes the pull test. I’m ready for a nap.

Happy Smoke Day everyone.

I should have trimmed a little more before the cook. I always have a hard time trimming.

We are resting. Both the brisket and the cook. Lol

Thank you Rich! I went medium height heat, just over 300 degrees

Looks great Derrick!

Just did a wrap paper and flip. I guess I’m doing a high heat. Lol

It just went on. Not sure if I am going high heat or low and slow.

I will be firing up the 22 and cooking a brisket. Southern green beans and mustard potato salad.

Thank you all for confirming what I thought. I am going to try a short brine on these and a short cook. I like the suggested slicing, that will work for us. I have a few days before the new year, I may reconsider what chunk of pork goes on the WSM. One thing for sure is a pot of black eyes...