There isn't too many reasons I get up at 3am - hunting, fishing, and now brisket. As the title says I'm underway on my first 13 lb brisket. I'm sure there will be a few lessons coming out of this.
My approach is to season with SP and she's on the WSM with hickory and oak chunks at 250 degrees. I plan to wrap win butcher paper around the 5 hour mark. I hope I didn't over trim it.
My approach is to season with SP and she's on the WSM with hickory and oak chunks at 250 degrees. I plan to wrap win butcher paper around the 5 hour mark. I hope I didn't over trim it.