Bruce Bissonnette
TVWBB Guru
Began curing an 8.9# brisket flat last Tuesday using the cure from the TVWB site. Rinsed and soaked the flat this morning and cut a notch indicating the grain of the meat. Notice the redness of the meat indicating the cure went through the whole flat.
I placed the finishing rub on the flat, lit the WSM, using 3 1/2 chunks of Pecan wood. Maintaining 225º-235º temp and going to 165º internally. The finish rub consisted of and is a blend of the TVWB and Randy Q's finishing rub:
3 T freshly ground black pepper
1 T ground coriander
1 T granulated garlic
1 T onion powder
2 t Canadian/Montreal Steak seasoning
1 t thyme, dried
1 t paprika
Here are some pictures, I will post the finish pictures to the same album later today.
http://community.webshots.com/album/546832507jXNhds
Lit a 3/4 charcoal chamber using the Minion Method with about 15 coals, sand in the pan. Brought the lid temps up to 230 and started shutting down vents. Within an hour the WSM has settled in at 234 at the lid and 228 on the top grate, and has been holding there for one hour. Not having any problems with the new Kingsford on this cook. Of course, your mileage may differ.
I placed the finishing rub on the flat, lit the WSM, using 3 1/2 chunks of Pecan wood. Maintaining 225º-235º temp and going to 165º internally. The finish rub consisted of and is a blend of the TVWB and Randy Q's finishing rub:
3 T freshly ground black pepper
1 T ground coriander
1 T granulated garlic
1 T onion powder
2 t Canadian/Montreal Steak seasoning
1 t thyme, dried
1 t paprika
Here are some pictures, I will post the finish pictures to the same album later today.
http://community.webshots.com/album/546832507jXNhds
Lit a 3/4 charcoal chamber using the Minion Method with about 15 coals, sand in the pan. Brought the lid temps up to 230 and started shutting down vents. Within an hour the WSM has settled in at 234 at the lid and 228 on the top grate, and has been holding there for one hour. Not having any problems with the new Kingsford on this cook. Of course, your mileage may differ.