Sunday Football Brisket

[Mike Coffman]

A 6 pound brisket seasoned with Kosmos Cow Cover and Savory.

Put onto the WSM with some cherry chunks.

9 hours later it was probe tender. WSM kept a steady temperature of 250 throughout the cook.
Pulled from the smoker and wrapped in foil.

Sliced

Plated with some Mac N Cheese with onion and pepper jack cheese on my roll.

Basically a straight brisket cook. I didn’t foil this time only for the rest period. Just filled the water
pan half full, set the vents at half open and let the WSM do its magic. I actually believe this was
a better brisket this time without my usual injections and overnight rest.

Thanks for looking!

 

[Jim Lampe]

looks just GREAT Mike! Can I have some??

 

[Paul Kastner]

Wonderful slab of beef.

 

[Bob Mann]

Wow, great looking brisky. Nice cook there!

 

[Ray A.]

Mmmmmm....brisket.

 

[John Solak]

great looking cow!!!

 

[RGleason]

Looking good!

 

[Jabe G]

I hope that when I do my first brisket it looks this good.

 

[Bob Correll]

Terrific looking brisket and photos Mike!

Now I've got to dig in my freezer for a packer that needs thawing!

 

[Jim McKelvey]

Mike -that is a fantastic looking brisket - great job!

 

[Andy Beers]

Looks grand

 

[Mike Coffman]

Thanks everyone for your kind words.

 

[Mike Gray]

Looks great. I really need to stop procrastinating and just make a brisket. You made it look easy.

 

[DaleW]

Wonderful looking brisket!

 

[J Causey]

Excellent looking brisket. Did you use water in the bowl?

 

[Mike Coffman]

Excellent looking brisket. Did you use water in the bowl?

Thank you and yes about 1/2 full of water. Actually on my 18 WSM I changed the large water bowl for the Brinkmann Charcoal Bowl. I picked it up at Academy Sports for $4.00. Gives me more access to the charcoal and easier to keep clean.

 

[Tony R]

Mmmmmm....brisket.

Ditto what Ray said.