Saturday Brisket #WSCG

[WB Zipf]

All,

Yesterday I did a small 5 lb brisket flat. I started with a little EVOO and used Oakridge compitition beef and pork rub. I stoked up the WSCG to 250 where she sat for the cook.

After 7 hours, this is how it looked.

Cutting into it, this is how it looked.

All in all I was pleased, the bark was good, the tenderness was spot on. I prefer Oakridge black ops flavor, but the compitition beef and pork rub was good.

The only disappointment was lack of smoke ring and the mesquite flavor I was trying to impart. I will have to work on wood chunk placement next time.

Thanks for looking.

 

[Rich Dahl]

Looks really good, nice cook.

 

[Mark Barton]

Looks delicious! Great cook.

For more mesquite flavor in the future, try putting the brisket directly on the grate, instead of in a pan. The pan is a great way to keep things clean, but it only lets half the meat get exposed to the smoke.

 

[Jerome D.]

Always cool to see the WSGC in action. Wish I could reach into my screen and grab one of those tasty slices from your carving photo!

 

[Dustin Dorsey]

Excellent cook!

 

[Cliff Bartlett]

Great looking job on that flat. Bet it tasted great!

 

[Michael C.]

Brisky looks great!!!!

 

[Robert-R]

Looks great! Flats are hard to cook, imho. Good job.

 

[Barb D]

Outstanding cook. I'd take a plate of that, it look perfect to me.