Craig Castille
TVWBB Wizard
Went to sam's this morning about 11 am, and saw choice briskets for 1.48 lb.
Being the brisket addict that I am, I snapped it up, canceled my other errand and went home to change dinner plans for a lazy sunday afternoon.
Got home at 11:45.
Topped off the ring with some fresh lump, loaded the chimney full, and lit it.
Went inside and made the paste, lightly trimmed the point cavity, and salted the brisket.
Went back outside, dumped the lit onto the unlit, added cherry and pecan chunks and went back inside.
Applied the paste, seasoned the surface of the brisket.
Assembled the cooker, put the brisket on, and removed the door.
Let temps rise to 400, and put the door on upside down, and wedged about a half inch open.
Reached temps at 12:15.
Will be eating by 5:30.
Try it some time.
Being the brisket addict that I am, I snapped it up, canceled my other errand and went home to change dinner plans for a lazy sunday afternoon.
Got home at 11:45.
Topped off the ring with some fresh lump, loaded the chimney full, and lit it.
Went inside and made the paste, lightly trimmed the point cavity, and salted the brisket.
Went back outside, dumped the lit onto the unlit, added cherry and pecan chunks and went back inside.
Applied the paste, seasoned the surface of the brisket.
Assembled the cooker, put the brisket on, and removed the door.
Let temps rise to 400, and put the door on upside down, and wedged about a half inch open.
Reached temps at 12:15.
Will be eating by 5:30.
Try it some time.