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Easy brisket on the WSM


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Fired up the pellet tube full of hardwood pellets and a chimney full of Kingsford Professional.

 

 

 

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Smoking tube under the charcoal grate of my Weber 22" WSM.

 

 

 

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Turned the pecan splits over towards the coals and let the bark burn off prior to stacking everything on.

 

 

 

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Pro-tip.....if you are going to be using OakRidge BBQ's rubs.......and I HIGHLY recommend you do, then get their metal shaker.  It works perfectly with their rubs.  Nice grain size that shakes well and covers easily.

 

 

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Came up to the preset temp of 275 and has stayed locked in nicely.   Let me run errands and get stuff done in the meantime.

 

 

 

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Well.......wife made it home well before my 6:30 stated ready-time.


She asked for a plate right away...didn't feel like waiting on son and his date.


Mashed taters, string beans and sliced brisket.

 

 

 

 

 

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She said the brisket wasn't all that.......so I changed direction on the remaining flat and cubed it....doused in some home-brewed hickory sauce and into the oven.

It was ready about the time the rest of the diners arrived.


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Their plates looked more promising than her's.

 

 

 

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Son gave me high marks on the grub later on.  Happy griller who had to scramble to get it right.

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