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Discussion in 'Beef' started by resstealth, Jul 6, 2014.
And THAT my friends, is how you do brisket!
Have to agree with BigTrain....that looks perfect! Nicely done!
Thanks guys, not too shabby for my first brisket. I had to lay it over a metal can to get it to fit on my wsm, and I also got my first ever big stall. The thing sat at 162 for over 3 hours before it broke through. 17 pound packer and not a bite left.
Very well done!!!!