Last week my wife said she really had a craving for BBQ brisket sandwiches so on Saturday I cooked up two flats. We couldn’t find a whole packer so the flats had to do. I prepped the flats on Friday night after dinner then placed them in the fridge and got the smoker ready so I had less to do in the morning. I prepped the charcoal bowl using the coffee can minion method then placed a bout 15 or so coals in the chimney and got them going. Once the coals were nice and hot I poured them into the coffee can and let them heat up a tad more with the bottom vents all the way open. When the coals were ready I pulled the can out and assembled the smoker. The wood I used was hickory and pecan. Once the smoker was assembled I put the briskets on and and waited for the temp to come up to 225 then adjusted the vents and she held steady the rest of the day. We left for my sons little league game and we we got back some three hours later the WSM was still rock steady at 225. This time I let the briskets just cook away without foiling and pulled them when they were done, I wanna say in the 190 range. I let them rest lightly covered with foil then after about a half hour the girls started chopping, man I need a meat cleaver. Once the brisket was all chopped up I put it in a pan with some BBQ sauce and let it simmer while I got the rolls ready with butter. Man they were good and I apologize for no pictures of the sandwiches but everyone dug in so fast I didn’t have time.
