Just picked up the WSM from home depot yesterday, had to christen it with a brisket!
16lb prime packer from Sam’s club. Seasoned with salt, pepper, and garlic powder. Smoked at 225 overnight, cranked it up to 250 for 2 hours. Wrapped at 175 and finished it in the oven. Pulled out at 203 and it was stupidly tender.
Can’t wait for more cooks on this thing!
by bobby2090
4 Comments
Looks like you nailed it
An ambitious debut for you WSM but looks like you nailed it!
How long did you let it rest before slicing? I use an d cooler that I fill with hot water for 30 minutes m, then dump the water before introducing the food. Usually sit for 3 hours seems to give it the extra juice.
Great work!!
That bad boy has a great bark for just using SPG
Effin A