Inspired by Cappy's brisket attempt, I decided to do one of my own. Got a 4lb brisket from the butcher and rubbed it with woosty and Texas BBQ Rub Brisket Blend.
Also, instead of using the WSM, I tried out the BBQ Baffle. I'll go ahead and review that in the "Product Reviews" section after this.
Started at 10:30am, foiled it at 165 and took it to 195*. Took it off the grill at 4:15pm and served it around 5:30pm or so...had a few neighbors over to try it out.
All in all it was good...here is a link to the pics if you care to view them.
http://community.webshots.com/myphotos?action=viewAllPhotos&albumID=552112201&security=orjjUR
Also, instead of using the WSM, I tried out the BBQ Baffle. I'll go ahead and review that in the "Product Reviews" section after this.
Started at 10:30am, foiled it at 165 and took it to 195*. Took it off the grill at 4:15pm and served it around 5:30pm or so...had a few neighbors over to try it out.
All in all it was good...here is a link to the pics if you care to view them.
http://community.webshots.com/myphotos?action=viewAllPhotos&albumID=552112201&security=orjjUR