Today was my second cook on my 18.5" WSM and I must say that it turned out better than i anticipated. After much debate and numerous hours filtering through the information on this site, I decided to try the high heat method for my first brisket. Best cut i could find (without going to a butcher) was a 7.75lb from Wegmans.
Brought her home, trimmed her up according to the prep section that i read through on here.
Then i used some Worcestershire sauce and Texas BBQ original rub to coat her.
The brisket went back in the fridge for the next two hours while i prepped the WSM and made my BBQ sauce.
Once the grill was up and running (I started her using the Standard method), I waited until the thermometer was reading 375 and then the meat went on. 2 hours later the internal temp was at 170 and i put her in the foil and back on the grill. It stayed in the foil on the grill for 2hrs and 20 minutes. Couldnt help it as i was busy drinking beer at a friends. Came home, pulled it out and stuck it in new foil and a cooler for 30 minutes. The final product is below. It was Awesome. Thanks so much for all the help and advice.

Brought her home, trimmed her up according to the prep section that i read through on here.

Then i used some Worcestershire sauce and Texas BBQ original rub to coat her.


The brisket went back in the fridge for the next two hours while i prepped the WSM and made my BBQ sauce.
Once the grill was up and running (I started her using the Standard method), I waited until the thermometer was reading 375 and then the meat went on. 2 hours later the internal temp was at 170 and i put her in the foil and back on the grill. It stayed in the foil on the grill for 2hrs and 20 minutes. Couldnt help it as i was busy drinking beer at a friends. Came home, pulled it out and stuck it in new foil and a cooler for 30 minutes. The final product is below. It was Awesome. Thanks so much for all the help and advice.

