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  1. smotch121

    my 1st brisket on wsm

    did my first brisket, 6.3 lbs flat cut. used Minion Method with hickory and pecan chunks. took about 6 hours to reach tenderness. temp range fluctuated from 250-300 degrees. rub was Montreal steak seasoning. came out very tender and moist,decent smoke ring.
  2. smotch121

    hello!

    Hello from Long Island, NY! finally got around to registering username. coming to the forums looking for tips on smoking. will be ordering one of those weber smokey mountain smokers soon.
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