Decided to take the plunge and do a HH brisket. Got a 12.5# brisket, rubbed it down with salt, then added rub. I did another modification of Wild Willy's One-Derful rub. Tight fit on the 18.5 WSM but foil protected the ends and she was all good. When flat hit foiling temp I pulled it off and separated the point and threw some rub on it and put on the bottom grate for burnt ends. Foiled flat fat side up and let it do it's thing. Checked it at 2hrs foiled and it was really close. Took it out of foil and put back on to firm up bark. Turned out AMAZING
. There were several times I was pretty worried about it but everything was great, flat and burnt ends. Wanted to thank everyone here on TVWBB for all the help. My family thinks I'm some kind of food master now
Pix:
Going on
All sliced
Chopped burnt ends
Smoke ring (so-so)
Time to eat
Pix:
Going on
All sliced
Chopped burnt ends
Smoke ring (so-so)
Time to eat