First time smoking a brisket on my WSM 18”. Got it for $4.49 per lb at a butcher a smoker friend recommended. Trimmed it up a bit and then just rubbed with some salt and pepper. I let it come to room temp a bit before putting on the WSM with some oak at about 11pm. Woke up during the night to check it twice but I really didn’t need to. The WSM kept just under 250 all night! Checked it this morning to put some more fuel on, since I added a rack of pork ribs, to get it through the rest of the cook. Here’s some initial pics. I’m open to any suggestions.
Smoked meats and game day! Life is pretty good!
