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Hi everyone. I am going to start my 1st whole brisket tonight @ 9:30pm. Fat mostly trimmed, seasoned with a mesquite seasoning for 12 hours. Going to prep the WSM to 225. Throw the brisket on straight out of the fridge. Going to foil at 165 degrees, and pull @ 200, which I am hoping is around...
What a good day. WSM was flawless. I can not begin to you how much more enjoyable it is to cook on my WSM compared to my old Brickmann Smoke N' Pit. I am sitting on the patio typing this with a stoggie and drink winding down the day. I served a dozen people and it was a success.
I hope everyone...