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The WSM is warming up

BBQ Bandit

BBQ Bandit

Babbling Farker
Joined
Feb 15, 2008
Location
Harrisburg, PA
The air is calm - not even a breeze.
Temps outside at a balmy 30*.
The brisket is trimmed and dusted in salt, pepper and garlic.
The night is young - and I'm not - wearing a headlight like a necklace

Soon its hitting the fire... and will see it in the morning.
 
Sounds like a perfect night for a briskey....

e-needpics.gif
 
Salt Pepper and Garlic. Very nice I think people have become confused about the difference between Bark and Crust. A heavy layer of rub will create a crust but you got all bark there. Well done!
 
Looks fantastic!

You have a WSM too? That's good - I was worried you didn't have enough cookers. :heh:
 
gtr said:
Looks fantastic!

You have a WSM too? That's good - I was worried you didn't have enough cookers. :heh:
Click to expand...

Well - it was a recent addition due to cooking a gig within a limited space that ruled out my offsets.
The WSM allowed stacking the meats and cook upwards within a limited footprint.
 
I also try to keep it simple with beef. Salt, pepper, garlic is always a winner. Great looking brisket!
 
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