This is the first time I have ever attempted brisket. Where I live an overnight cook is just not practical so I am all about the HH.
This was a 13 lb packer from Wal-Mart rubbed with Larry's wonderful WRO.
This cook went very well. I am quite acquainted with my cooker and how to get it into the temp range I need. So getting into the 325-350 range was not a problem. All in all it took about 4 hours and 20 minutes. I ran it in smoke for 2 hours 20 minutes then foiled, I did not temp at all. Took it off the smoker and rested for 30 minutes while the mac & cheese baked, and it sliced to perfection. This really came out phenomenally. I used some Fat Johnny's Baterdized Piedmont sauce from the recipe section just because I love that sauce and put it on most everything.
Here are the pics
Rubbed with WRO...
After the rest...
Sliced...
Plated...
This was a 13 lb packer from Wal-Mart rubbed with Larry's wonderful WRO.
This cook went very well. I am quite acquainted with my cooker and how to get it into the temp range I need. So getting into the 325-350 range was not a problem. All in all it took about 4 hours and 20 minutes. I ran it in smoke for 2 hours 20 minutes then foiled, I did not temp at all. Took it off the smoker and rested for 30 minutes while the mac & cheese baked, and it sliced to perfection. This really came out phenomenally. I used some Fat Johnny's Baterdized Piedmont sauce from the recipe section just because I love that sauce and put it on most everything.
Here are the pics
Rubbed with WRO...
After the rest...
Sliced...
Plated...