Brisket and Sausage for Fathers Day

[Dustin Dorsey]

I cooked brisket and some homemade sausage for father's day this year for myself.


Got this cheap at Sam's before the prices went up.


Gave it a trim.


Seasoned with salt and pepper.


Cooked at around 230 on the WSM with Royal Oak and Post Oak chunks.


The wrapped brisket.


Brisket off the pit.


Sliced point. I need to sharpen my slicing knife.


Sliced flat.


Sliced sausage. This is my new recipe. I'll make a detailed post on that later.


Plated with german style potato salad my wife made. Thanks for looking!

 

[Ryan Burke]

Looks fantastic.

 

[JeffG]

Meat lovers plate for sure, pass me a plate please....

 

[JimK]

Looking good!

 

[Erik Tracy]

That looks really good!

What was your cook time at 230F?

 

[Cliff Bartlett]

Looks like that bark held up nicely after the BP wrap. Beautifully done Dustin.

 

[Rich G]

That's a really nice FD plate, Dustin! The brisket looks fantastic (pre and post cook), and I'm still jonesing to make your hot guts!

R

 

[Michael C.]

Brisky looks great!!! Awesome bark!!!!

 

[Dustin Dorsey]

That looks really good!

What was your cook time at 230F?

It was probably about 16 hours, maybe longer. What I didn't mention is I started the cook at maybe 10:30 pm. That morning there was a torrential downpour. The WSM held like a champ until it was coming down in sheets. Then the cook temp dipped to maybe 180 until I could go out an make a vent adjustment. At that time the internal temp of the brisket dropped from 159 to 151. It recovered though!

 

[Rich Dahl]

Very nice cook Dustin, looks terrific. 16 hours that at my age isn't going to happen starting to really like high heat cooks now.

 

[CaseT]

Great Lookin plate of food there! Nice smoke!

 

[BrianCal]

That looks like an amazing meal, my mouth is watering....

 

[Todd NC]

That's the 2nd homemade sausage I've seen posted lately. I have to try that. Whole meal looks great.

 

[Monty House]

wowzer
salivating