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Guest
Guest
I just got my wsm last week my first cook was a 8lb shoulder did it the overnight method.Everything turned out great it took about 11 hours on the pit family went crazy over brown crust.I am going to put a 6lb flat end brisket with a very good fat cap on it just looking for some advise on my first ever brisket.Any help would be appreciated.
Thanks,
Jeff
Thanks,
Jeff