Perhaps my best brisket yet!


 

ChadVKealey

TVWBB Pro
Grabbed a brisket (CAB Choice, about 16#) and a couple 9# butts Saturday morning with the intent on an overnight cook. Got busy with family stuff that night, so I did them hot & fast on Sunday. Was also busy Sunday with holiday decorating, so I only got one photo of the brisket:


With all vents wide open and an empty foiled water pan, the WSM ran steady at 275. Rubbed the beef with SPG, used Chris Lilly's injection/rub on the pork. Both came out magnificent.
 
So Chad, what was your time line? On when, off when? Curious about the project, winter can be brutal and I’m thinking NYD brisket, this might be just the ticket!
 

 

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