Jim Lampe
TVWBB 1-Star Olympian
weighed only 3lb, 9oz...
seasoned with salt, pepper and cayenne...
just before 10am it was placed on the 14" WSM fueled by B&B charcoal and hickory wood for smoke...
the WSM held perfectly at 240ºF the entire cook....
after 4 hours 40 minutes (2:40pm) give or take a few, the internal temp hit 165ºF...
it was then wrapped in the magic pink butcher paper.
4 hours, 20 minutes later, the brisket hit 200ºF (7pm)
wrapped the beef in foil for another ½ hour (i know, another late dinner)...
then sliced, played with and finally plated....
served with wild rice, sautéed onions, shishito peppers, asparagus and roasted garlic (the usual suspects)
I am always leery about the outcome of brisket flats, but this one was near perfect... moist and tender...
most importantly, it was DELICIOUS!
Thank y'all for swingin' by!
seasoned with salt, pepper and cayenne...
just before 10am it was placed on the 14" WSM fueled by B&B charcoal and hickory wood for smoke...
the WSM held perfectly at 240ºF the entire cook....
after 4 hours 40 minutes (2:40pm) give or take a few, the internal temp hit 165ºF...
it was then wrapped in the magic pink butcher paper.
4 hours, 20 minutes later, the brisket hit 200ºF (7pm)
wrapped the beef in foil for another ½ hour (i know, another late dinner)...
then sliced, played with and finally plated....
served with wild rice, sautéed onions, shishito peppers, asparagus and roasted garlic (the usual suspects)
I am always leery about the outcome of brisket flats, but this one was near perfect... moist and tender...
most importantly, it was DELICIOUS!
Thank y'all for swingin' by!