So at 5:30 am pst I threw a 13lb brisket on ... I usually start these at midnite but they are finished roughly around noon so I'm going with a day cook and lower temps , less fuel in the WSM ( consisting of kingsford comp, mesquite lump, cherry and pecan...temp right now is at 214 so I'm gonna try and keep in the 220 range for as long as I can ... Plan is to wrap in butcher paper somewhere around the 5-6 hr mark depending on color .... Here is a pic of when I put in fridge 2days ago ...cya around noon for an update....
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