Nate Frost
TVWBB All-Star
Finally tried bbq'n a brisket today. It was a 4.75lb flat. The bark, I feel, could have been better but overall the brisket is good. A pencil width slice holds its own weight and pulls apart with a gentile tug. My wife likes sauce so she made up some very tasty bbq sauce.
It was seasoned with only kosher salt and coarse black pepper I ground up with the mortor and pestle. I did that last night because I didn't want to deal with it this morning. Maybe that had something to do with how the bark turned out. I learned a lot from this cook.
Anyways, on the wsm at 6a.
Just before I foil wrapped it. IT was 170. Time 12p.
Left the house to pick this up to put the wsm on.
Probe tender 1 hour 45 min later. IT 208. Let it rest for 45 min and this is what I get.
It was seasoned with only kosher salt and coarse black pepper I ground up with the mortor and pestle. I did that last night because I didn't want to deal with it this morning. Maybe that had something to do with how the bark turned out. I learned a lot from this cook.
Anyways, on the wsm at 6a.
Just before I foil wrapped it. IT was 170. Time 12p.
Left the house to pick this up to put the wsm on.
Probe tender 1 hour 45 min later. IT 208. Let it rest for 45 min and this is what I get.
