First Brisket of the year
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It was amazing but did make a noob mistake; it was the first time i used the new rub and assumed it had salt in it as well so i went really lite on the salt. Now for my wife and i that is no big deal we don't really use salt but with smoked meat it felt like a gap / missing.
The WSM 22 is such a fuel hog and i had to add beyond the 150 pieces the Weber manual suggested; i really need to look at using better char; anyone have any suggestions on char?