Father’s Day brisket

[nomadd917]

Cooked on a WSM 22 using green egg lump charcoal. 3 fist sized chunks of hickory and fist sized chunk of cherry. Placed chunks of wood in first then placed the charcoal on top of it. (Watched a recent video from harry soo where he recommended this).


Texas style: sea salt, course black pepper, and mustard as a binder.

Finally produced a good smoke ring. Not sure I’d the wood chunks on bottom made the difference or not. Tastes amazing and is nicely tender.

 

[crazymoon]

NM917,Looks tasty with a nice smoke ring !

 

[trinitybarbecue]

Looks great! did you wrap? What temp, size, and how long did it take?

 

[gmc2003]

Looks tasty to me. Nice Job....

Point for sure
Chris

 

[smokerjim]

looks tasty from here!