Mike Coffman
TVWBB Olympian
Picked up an 8.5 pound brisket yesterday. Injected with a beef broth mixture and seasoned with
garlic pepper and kosher salt. Removed from the refrigerator this morning and seasoned with
Meathead’s Big Bad Beef rub.
Put onto the WSM, using RO lump charcoal and 2 splits of cherry and 2 splits of pecan.
11 hours later, and after a 45 minute rest it was sliced.
Plated on Garlic Texas Toast, with a cheesy potato casserole that my wife threw together and
canned green beans.
Brisket was very tender and juicy. Everything turned out delicious! This was my first low n slow
cook using lump charcoal. It held consistent temps as well or better than my normal Kingsford or
Stubbs. I did end up using an additional half chimney of lump to finish up the cook. Overall, am
very pleased with it and will be using it again on my next low and slow.
Thanks for looking!
garlic pepper and kosher salt. Removed from the refrigerator this morning and seasoned with
Meathead’s Big Bad Beef rub.
Put onto the WSM, using RO lump charcoal and 2 splits of cherry and 2 splits of pecan.
11 hours later, and after a 45 minute rest it was sliced.
Plated on Garlic Texas Toast, with a cheesy potato casserole that my wife threw together and
canned green beans.
Brisket was very tender and juicy. Everything turned out delicious! This was my first low n slow
cook using lump charcoal. It held consistent temps as well or better than my normal Kingsford or
Stubbs. I did end up using an additional half chimney of lump to finish up the cook. Overall, am
very pleased with it and will be using it again on my next low and slow.
Thanks for looking!
