Michael C.
TVWBB Gold Member
I bought my 18" WSM back in 2006, after a few cooks, I went for it, and did my first brisket. I used wine oak staves, cooked over night, rested for about 2hrs in towels. It was a little breezy that night, thus the wind break. I was happy how well the brisket turned out. It was super tender, not dry, perfect smoke flavor with that Wine Oak wood. I was super happy how it turned out. Here are the pics. I wish brisket prices were this cheap now. Brisket has been running $35-$55 for a whole packer in my area. Here are the pics.
![](http://i405.photobucket.com/albums/pp140/Flyboymlc/Midnight%20Brisket%202007/PICT8685.jpg)
![](http://i405.photobucket.com/albums/pp140/Flyboymlc/Midnight%20Brisket%202007/PICT8703.jpg)
![](http://i405.photobucket.com/albums/pp140/Flyboymlc/Midnight%20Brisket%202007/PICT8719.jpg)
![](http://i405.photobucket.com/albums/pp140/Flyboymlc/Midnight%20Brisket%202007/PICT8736.jpg)
![](http://i405.photobucket.com/albums/pp140/Flyboymlc/Midnight%20Brisket%202007/PICT8757.jpg)
![](http://i405.photobucket.com/albums/pp140/Flyboymlc/Midnight%20Brisket%202007/PICT8758.jpg)
![](http://i405.photobucket.com/albums/pp140/Flyboymlc/Midnight%20Brisket%202007/PICT8764.jpg)
![](http://i405.photobucket.com/albums/pp140/Flyboymlc/Midnight%20Brisket%202007/PICT8685.jpg)
![](http://i405.photobucket.com/albums/pp140/Flyboymlc/Midnight%20Brisket%202007/PICT8703.jpg)
![](http://i405.photobucket.com/albums/pp140/Flyboymlc/Midnight%20Brisket%202007/PICT8719.jpg)
![](http://i405.photobucket.com/albums/pp140/Flyboymlc/Midnight%20Brisket%202007/PICT8736.jpg)
![](http://i405.photobucket.com/albums/pp140/Flyboymlc/Midnight%20Brisket%202007/PICT8757.jpg)
![](http://i405.photobucket.com/albums/pp140/Flyboymlc/Midnight%20Brisket%202007/PICT8758.jpg)
![](http://i405.photobucket.com/albums/pp140/Flyboymlc/Midnight%20Brisket%202007/PICT8764.jpg)