This was the early days with my 18 WSM. I would separate the point from the flat. Put the points on the bottom rack and the flats on the top, as I recall.
Seasoned with Daddy Hinkle's rub and marinade . Still sold today at Amazon and Walmart. The marinade was very close to worstsistershire .
We got our brisket at Wheeler's Meat Market, closest thing OKC had to the Texas meat markets. They had a pit in parking lot, still do today. But they don't butcher much anymore, the cuts are brought into the store.
Brisket sold for 99 cents a pound then.
Wheelers also cooked comps. They advised me to trim the fat cap to 1/4" and poke holes in it with an ice pick. Then pour the Hinkles marinade over it, so it would soak into meat.
Used the Minion Method.
And I was working on my lawn mower at same time, rebuilding the " self propel " front drive. I've no idea why, cause mowing season wasn't close.
Seasoned with Daddy Hinkle's rub and marinade . Still sold today at Amazon and Walmart. The marinade was very close to worstsistershire .
We got our brisket at Wheeler's Meat Market, closest thing OKC had to the Texas meat markets. They had a pit in parking lot, still do today. But they don't butcher much anymore, the cuts are brought into the store.
Brisket sold for 99 cents a pound then.
Wheelers also cooked comps. They advised me to trim the fat cap to 1/4" and poke holes in it with an ice pick. Then pour the Hinkles marinade over it, so it would soak into meat.
Used the Minion Method.
And I was working on my lawn mower at same time, rebuilding the " self propel " front drive. I've no idea why, cause mowing season wasn't close.
