Been a while since I posted.
Picked up a 13lb brisket from Restaurant Depot. Let it sit in fridge for about 4-5 weeks. Wasn't planning on doing it until next weekend but got a little nervous about it going bad. Opened cryovac, just smelled like beefy goodness. Seasoned with Meat Church Holy Cow. WSM 22 at about 325* for 4 hours, wrapped in butcher paper for an hour. Probed awesome. Let sit on counter for about 30 minutes in the BP. Then wrapped in foil and into the cooler for about a 5 hour rest. Probably my best brisket to date!
Anyway....the money shots!
Untitled by C Lasko, on Flickr
Untitled by C Lasko, on Flickr
Untitled by C Lasko, on Flickr
Picked up a 13lb brisket from Restaurant Depot. Let it sit in fridge for about 4-5 weeks. Wasn't planning on doing it until next weekend but got a little nervous about it going bad. Opened cryovac, just smelled like beefy goodness. Seasoned with Meat Church Holy Cow. WSM 22 at about 325* for 4 hours, wrapped in butcher paper for an hour. Probed awesome. Let sit on counter for about 30 minutes in the BP. Then wrapped in foil and into the cooler for about a 5 hour rest. Probably my best brisket to date!
Anyway....the money shots!
Untitled by C Lasko, on FlickrUntitled by C Lasko, on FlickrUntitled by C Lasko, on Flickr
