You'd think she could be doin' better than Bobby Flay. He's on the Food Network for Pete's sake!
Well I guess there's no tellin' for bad taste.
Looked like he used lump charcoal. I know it burns hotter, but come on. I have not done a brisket on the WSM, but everything I read on this site at least says 10-20 hours depending on size.
I did like that pickling recipe though. I might try that.
DWL