Mike Coffman
TVWBB Olympian
6 pound brisket, marinated in Moore’s Marinade for 24 hours. Seasoned with John Henry’s Pecan Rub.
WSM fired up and steady at 225 at 7:15 AM
Brisket put onto the smoker with hickory and oak chunks.
3 hours into the cook and smoker steady at 225.
Been on now 5 1/2 hours and temp at 230, brisket in stall at 167. Hopefully get it done before the storm hits,
since we are under a tropical storm watch. Got the pork butt in marinade for tomorrow.
At the 5 hour mark, the brisket was at 165, so foiled to help with the stall.
Mini cobs in Cajun Creole Butter getting ready for the smoker.
Brisket was pulled at 198 internal and probe tender in several spots. Wrapped and put into a wrapped aluminum pan to rest.
Mini cobs onto the smoker.
Plated with baked beans, potato salad and pasta salad.
Very moist, tender and delicious meal!
Thanks for looking!

WSM fired up and steady at 225 at 7:15 AM

Brisket put onto the smoker with hickory and oak chunks.

3 hours into the cook and smoker steady at 225.

Been on now 5 1/2 hours and temp at 230, brisket in stall at 167. Hopefully get it done before the storm hits,
since we are under a tropical storm watch. Got the pork butt in marinade for tomorrow.
At the 5 hour mark, the brisket was at 165, so foiled to help with the stall.
Mini cobs in Cajun Creole Butter getting ready for the smoker.

Brisket was pulled at 198 internal and probe tender in several spots. Wrapped and put into a wrapped aluminum pan to rest.

Mini cobs onto the smoker.

Plated with baked beans, potato salad and pasta salad.

Very moist, tender and delicious meal!
Thanks for looking!