Poor Man's Brisket


 
Never seen anything come off a WSM that black. Was it some kind of charcoal seasoning? How was it? A little narration is helpful;-)
 
Joe Anshien said:
Never seen anything come off a WSM that black. Was it some kind of charcoal seasoning? How was it? A little narration is helpful;-)
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Treated just like low & slow brisket.
Dry brined the night before w/kosher salt & light dusting of BBBR.
Injected w/ a couple oz of beef broth & used some more rub right before sticking it in the smoker. The injection makes the roast wet, so I pat it dry and sprinkle on a little more rub. My guess is that patting it dry helps, and I don't spritz, or peek and always get a nice, dark bark, regardless of the type of smoker, (WSM, or kettle w/ SnS.).
The bark on this one was set, (for this one it was at 175°), before I stuck it in the drip pan with ~1/4 cup of heated beef broth, and covered the pan tightly with foil.
At this point, I don't use the temp probe, I let it go for a couple more hours then probe it. If it goes in like butter, it's done. Rested it for a couple hours in a pre warmed oven.
I used Stubbs briquettes and a mix of hickory & pecan chunks.
 
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