Andy Wasserman
TVWBB Fan
It looks like the results were awesome. Mighty fine looking brisket.
I actually foiled the brisket and placed it in a dry cooler covered with towels for about two hours before slicing...How long did you let it rest before slicing?
Nice to see you Bob! I did not inject and only used Penzey's Pacific Sea salt and Tellicherry black pepper... well, I got out of bed at 5 and the beef went on about 40 to 45 minutes later... so about 35 minutes?Hey Jim, GREAT looking brisket!!! I love cooking them, I do inject and rub with the same rub as I do with my butts. A couple of questions. Did you inject?, did you add anything else to the rub besides the S&P? how long did you have it out at room temp before smoking? and please tell me where you got it. it's hard to find a good brisket in our area.
BTW: great game for UW!
said it was Excellent!How well did Liz like it since she is Like Jo, and not crazy about brisket???
Jim, I have never done a brisket not sure if I ever will, but man you make it look so good.