Bill Schultz
TVWBB Hall of Fame
So, had all four of my kids home this weekend. Plus two extra visiting. Nice.
Did my first High Heat Brisket, had a 13 lb full packer, trimmed it and cut the first eight inches of the flat off, the CEO will use that in the Crock Pot this week. Injected with a mixture of Worcestershire, Beef Broth and Better than Bouillon. Plus a little EVOO. Used my all purpose rub on the outside.
No prep shots this time as I was running to get stuff done but stopped for a beer and had this view
Ran the WSM at 350, it held it nice
Brisket foiled at 165, had a nice bark, used the same juice from the injection minus the EVOO to add some liquid to the foil pan.
Total of five and a half hours toothpick tender
My Fish Monger just got in some beautiful Washington State Oysters opened them up and got a Minuet ready and some Iced Goose with lemon ready for them
Absolutely floored by how tender juicy the Brisket came out, the kids and the CEO said it was my best Brisket ever
Did my first High Heat Brisket, had a 13 lb full packer, trimmed it and cut the first eight inches of the flat off, the CEO will use that in the Crock Pot this week. Injected with a mixture of Worcestershire, Beef Broth and Better than Bouillon. Plus a little EVOO. Used my all purpose rub on the outside.
No prep shots this time as I was running to get stuff done but stopped for a beer and had this view
Ran the WSM at 350, it held it nice
Brisket foiled at 165, had a nice bark, used the same juice from the injection minus the EVOO to add some liquid to the foil pan.
Total of five and a half hours toothpick tender
My Fish Monger just got in some beautiful Washington State Oysters opened them up and got a Minuet ready and some Iced Goose with lemon ready for them
Absolutely floored by how tender juicy the Brisket came out, the kids and the CEO said it was my best Brisket ever
