One pic says it all.


TVWBB All-Star
As i was preparing this cook I knew that I should have taken more pictures, but oh well.
Did a 13lb brisket rubbed down with McCormick's Montreal Steak seasoning. Loaded up my 22.5"wsm with lump mesquite, and used 2 chunks of hickory an 2 chunks of cherry for smoke. I used the tin can minion method with half a chimney of lit kbb. Best looking brisket I've done/tasted!