Michael Josephson
New member
I hadn't done a brisket for what seemed like years, so I dialed up one for the 4th. Ended up smoking it on the 5th, but hey, it was a long weekend. 
Brisket prepped and rubbed. It was a smallish cut, about 7 lbs.
Fired the WSM with lump and some chunks of sugar maple and oak.
It was very windy day, but after about 1.5 hours of vent fiddling, it settled in at a very nice temp.
About 9 hours later, the probe went in like a knife through butter. It was time to come off.
Some hungry diners at this point, so no sliced and/or plated pics. But take my word for it, it was damn good.
While the brisket was smoking, I sliced some fresh figs and wrapped some scallops with bacon.
Grilled them on the kettle and served them up for lunch with a goat cheese salad.
Yummy!
Cheers, Michael
Brisket prepped and rubbed. It was a smallish cut, about 7 lbs.
Fired the WSM with lump and some chunks of sugar maple and oak.
It was very windy day, but after about 1.5 hours of vent fiddling, it settled in at a very nice temp.
About 9 hours later, the probe went in like a knife through butter. It was time to come off.
Some hungry diners at this point, so no sliced and/or plated pics. But take my word for it, it was damn good.
While the brisket was smoking, I sliced some fresh figs and wrapped some scallops with bacon.
Grilled them on the kettle and served them up for lunch with a goat cheese salad.
Yummy!
Cheers, Michael
