Flat'n'fatties on the WSM

[Tom_M]

I usually cook whole packers but decided to try a flat for practise because I may try my hand at an amateur comp this summer. 6.94 lb CAB brisket from Sam's rubbed with TexasBBQRub brisket blend.

Two Jimmy Dean maple fatties, the short fat on the right is stuffed with colby jack cheese and seasoned with Lawry's seasoned salt, my daughters favorite. The other one is seasoned with TexasBBQRub original,nothing inside.

Tried the Stubb's charcoal that Lowes has started selling. Lit easy in the chimney with a handful of Pam soaked paper towels. Fifteen briq's and with all three vents open it reached 228 in 26 minutes,so I shut down two vents and it's holding steady around 240. So far I like the Stubbs. One piece of hickory and two of cherry.

The WSM locked and loaded. At the last minute I threw a little bit of kosher salt on the brisket.

 

[Tom_M]

Fatties done. Brisket foiled at 161.

 

[Bill Spearman]

How can the grass be so green there?

 

[Tom_M]

Bill, I live in the very southern end of the state, right on the Kentucky border by Louisville. We generally have pretty mild winters so the grass stays green most of the time.

Here's the finished product. Pulled it at 205, 6 hours exactly. Really like the Stubb's charcoal, it was rock steady all day long. Could've used a bit more smoke,will stick with either oak or pecan for briskets in the future.

 

[Tim Johnson]

Looks great!

 

[Sean S.]

fantastic looking!