So I sucked in by the fact that Cash & Carry had brisket on sale for $1.77 lb., and brought home a 13.5 lb. packer and another 40 lb. bag of Lazzari Lump Charcoal (can't go wrong with $13.95 for 40 lbs. of Lazzari!
).
First thing was to bust up the Lazzari with a hammer to make it easier to use...... the bin below is all 40 lbs. straigh out of the bag... that ruler is 6" long to give you a point of refferance.
Any-hoooo.... on with the briskey! Made a rub of Tony C's, granulated garlic, ground cummin, paprika, chili powder, a little celary salt, and some brown sugar.
Got the brisket out of the bag and trimmed. Put a nice coating of Worshteshest-shest-er-shusher
sauce on it and dusted it with rub.
I got the brisket all preped and into the fridge around 4:00 PM and pulled it out of the fridge around 11:30 PM. Fired up the WSM at 11:30 and had the brisket on around 12:15'ish. Using mesquite for the flavor wood..... also used SmokinAl's patented fat drip basting method.
..... 1:00 AM.... the WSM is running with some nice TBS (thin blue smoke).... time to get a couple of hours of shut eye.
..... here we are at 7:30 AM just probed the brisket and it was at 165 in the point and 157 in the flat.... time to foil.
..... one of my BBQ buddies got a little piece of the smoked fat that was all rendered out. Don't let him fool you.... he may look skinny, but he still weighs 130 lbs..... lol.
well.... that's it for now. Gonna wait till the brisket hits 190° then I will pull it out of the foil and put it back on the racks. More pictures later!
First thing was to bust up the Lazzari with a hammer to make it easier to use...... the bin below is all 40 lbs. straigh out of the bag... that ruler is 6" long to give you a point of refferance.
Any-hoooo.... on with the briskey! Made a rub of Tony C's, granulated garlic, ground cummin, paprika, chili powder, a little celary salt, and some brown sugar.
Got the brisket out of the bag and trimmed. Put a nice coating of Worshteshest-shest-er-shusher
I got the brisket all preped and into the fridge around 4:00 PM and pulled it out of the fridge around 11:30 PM. Fired up the WSM at 11:30 and had the brisket on around 12:15'ish. Using mesquite for the flavor wood..... also used SmokinAl's patented fat drip basting method.
..... 1:00 AM.... the WSM is running with some nice TBS (thin blue smoke).... time to get a couple of hours of shut eye.
..... here we are at 7:30 AM just probed the brisket and it was at 165 in the point and 157 in the flat.... time to foil.
..... one of my BBQ buddies got a little piece of the smoked fat that was all rendered out. Don't let him fool you.... he may look skinny, but he still weighs 130 lbs..... lol.
well.... that's it for now. Gonna wait till the brisket hits 190° then I will pull it out of the foil and put it back on the racks. More pictures later!
