Brisket crust concerns? Urgent help?

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eh1bbq

Fire Starter
Original poster
Apr 28, 2014
51
19
Regina, SK, Canada
Please look closely. How does th crust look to you? I've got a few light spots from fat pooling or whatever but the crust almost looks carbonized somewhat. Could this have been from fat dripping into the fire? Big brisket = some overhang in the WSM but just want to make sure as I'm feeding people at work. I think you know where I'm coming from.....

 
Thanks all. Got it sorted out. It was just a nice crust forming. Came out of the cooker like a meteor. Pretty sad state of affairs when the look of a proper crust makes you doubt yourself eh?
 
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