Well, it wasn't a brisket but pretty darn good anyhows
In this day and age of sear,sear,sear, beds of charcoal so hot it would make a jet propulsion engineer all teary eyed, I like to grill a little on the slower side.
For anyone that owns a PK Grill, please give the cook more cooking grate the hairy eyeball. Not only does it give you an extra level of cooking space, I really like to use it for slower grilling.
I made some patties out of 80/20 and seasoned inside and out with Fagundes seasoning and while I did that Wendy sauteed up some mushrooms with butter and Red Oak Rubs Sm-Oak-in seasoning and away we go.
On the grill with just a sliver of live oak to smoke things up a bit. I left all the vents open so my burgers wouldn't come out like meatloaf patties........
Here they are after the first flip
Dude, I am digging these shrooms
Cheese please
Got my buns all warm and toasty
Time to enjoy the fruits of our labors
