Ed M.
TVWBB Guru
Decided to do a brisket today. Watched the Badgers win their first game of the season during the cook. 
Seasoned up a 12 lb. brisket. Cooked on the WSM using a mix of Kingsford blue, Grove lump charcoal and a few pieces of red oak for smoke.
On to the WSM for a few hours. Here are some action pics. Put some foil under the outer edges to keep them from getting too dried out. Worked out well.
4 hours in and ready to go in to a foiled pan until probe tender.
Had to doctor up a pan to get the WSM cover on. Worked out fine. Foiled the top and let the WSM go wide open and checked every half hour for tenderness. Took about 2 more hours.
Probe tender and cooling down until slice time!
Will update later after the slicing. I did sample some of the point and it sure was tasty.
Thanks for looking!
Seasoned up a 12 lb. brisket. Cooked on the WSM using a mix of Kingsford blue, Grove lump charcoal and a few pieces of red oak for smoke.
On to the WSM for a few hours. Here are some action pics. Put some foil under the outer edges to keep them from getting too dried out. Worked out well.
4 hours in and ready to go in to a foiled pan until probe tender.
Had to doctor up a pan to get the WSM cover on. Worked out fine. Foiled the top and let the WSM go wide open and checked every half hour for tenderness. Took about 2 more hours.
Probe tender and cooling down until slice time!
Will update later after the slicing. I did sample some of the point and it sure was tasty.
Thanks for looking!
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