wittdog
Master Chef
Well just got back from BJ’s and I scored a 6 lb brisket flat, and 2 bone in Boston butts. I plan on putting the WSM to the test tomorrow. I am marina ding the brisket in the Dallas Dandy recipe from Smoke and Spice, I did not add the evil liquid smoke but did add a can of Guinness instead of the lone star beer. I injected the butts with a mix of apple juice, cider vinegar, worch and fresh lemon juice. One of the butts I slathered in Mustard and rubbed the other I just rubbed. I’m interested to see if there is and how much of a difference the mustard makes. I’m planning on using sand in the pan and cooking with some Kingsford and chucks of hickory and cherry. I plan on the brisket being of the bottom grate and the butts on the top. I haven’t decided if I’m going to fire up the WSM in the morning or fire it up before I go into work and let my wife check on it during the night.
If anyone has any suggestions I would be open to them seeing how this is my first significant cook on my WSM. I also scored some stainless steal grill baskets for like $6 my wife made me get 3. They looked to good to pass up.
If anyone has any suggestions I would be open to them seeing how this is my first significant cook on my WSM. I also scored some stainless steal grill baskets for like $6 my wife made me get 3. They looked to good to pass up.