P Burnside
New member
I have been practicing my brisket technique recipe and lately I have been wrapping with butcher paper. For this latest brisket I thought I would try something new and let the brisket rest/braise in the liquid from the drip pan. The bark suffered because of the braising but the flavor and tenderness hit the marks. I also tried using Oak chunks for the first time. The brisket took the flavor well.
Before Cutting Slices:
Cross Section:
By the way, it was freezing out when I cooked this thing but the WSM with thermal jacket got the job done. I had to add charcoal after 12 hours. In total this brisket spent 16 hours cooking and 2 hours resting.
Before Cutting Slices:

Cross Section:

By the way, it was freezing out when I cooked this thing but the WSM with thermal jacket got the job done. I had to add charcoal after 12 hours. In total this brisket spent 16 hours cooking and 2 hours resting.