JordanRichardson
New member
For no other reason than I had it.
Two chunks of New England grass-fed brisket after 48 hrs sous vide (147F). Dusted with flaked salt and fresh black pepper ready to chill overnight.
6 hours on the WSM18 @ 215F to an internal temp of 190F. 50/50 Apple and Hickory with natural lump charcoal.
Sliced and ready to serve along side pickles, bread, bacon-beans and some cucumber salad.
Two chunks of New England grass-fed brisket after 48 hrs sous vide (147F). Dusted with flaked salt and fresh black pepper ready to chill overnight.
![dX3nJTItyf7RxJxv44saiBRDZMiDHrLRw2G5_p3K9WzLRBeyNFpjTuGSaLSaCTBdM6wvOu6R7Vpi=w2600-no](https://lh3.googleusercontent.com/dX3nJTItyf7RxJxv44saiBRDZMiDHrLRw2G5_p3K9WzLRBeyNFpjTuGSaLSaCTBdM6wvOu6R7Vpi=w2600-no?.jpg)
6 hours on the WSM18 @ 215F to an internal temp of 190F. 50/50 Apple and Hickory with natural lump charcoal.
![C1MaoAkkcJFSEtGgMycoxdsMQp9RuGRnaB0BtMWoJAU5yf13M5wVYGu1VpmHauTf8nZ5ae1o5bJb=w2600-no](https://lh3.googleusercontent.com/C1MaoAkkcJFSEtGgMycoxdsMQp9RuGRnaB0BtMWoJAU5yf13M5wVYGu1VpmHauTf8nZ5ae1o5bJb=w2600-no?.jpg)
Sliced and ready to serve along side pickles, bread, bacon-beans and some cucumber salad.
![QHe4TSIF3fwr9gyVmNVN-v4hV_U94efLgvyA3UazlVpYRKwYSulmridXMDvCoWorUdmvQY725be4=w2600-no](https://lh3.googleusercontent.com/QHe4TSIF3fwr9gyVmNVN-v4hV_U94efLgvyA3UazlVpYRKwYSulmridXMDvCoWorUdmvQY725be4=w2600-no?.jpg)