This is an 8.5 pound choice brisket that I injected yesterday with a combo of Better than Bouillon,
Worchestire, and Low Sodium Soy Sauce. I seasoned it with Fine Swine and Bovine and Smokin
Guns Hot rub. Wrapped and placed in the refrigerator until this morning. This morning I gave it
another dose of Smokin Guns Hot and covered both sides with Montreal Steak seasoning.
Put onto my 22.5 WSM at 225 using water in the pan, with a few chunks of cherry and pecan
wood. I put it on the WSM at 7:30 AM.
At the 4 hour mark the WSM was within 5 degrees of what my Maverick was reading at grate
level. WSM showed 225, Maverick was 230.
Nice thin blue smoke coming out of this awesome cooking machine.
At 6:00 PM it was 198 and probed like butter throughout. I will be wrapping it in double foil and rest it
for the next hour.
Plated with some homemade macaroni salad. Yep I know it has peas and olives in it, but we like them.
I made sure that I got Pappy's and Muebe's share of both!
Not sure if I cut with or against the grain. I notched a corner than lost it in the cooking. I did cut the point
off and will be using that for something else. Moist, tender, good bark and just the right amount of smoke
flavor. My day is done!
