asmonro
Got Wood.
- Joined
- Aug 13, 2013
- Location
- Brownsbu...
Never done a brisket before and have read and read about it. Going to be a whole choice packer on the wsm. The plan is a basic salt, pepper, garlic, and maybe paprika for color. Cook around 260-275 using pecan, since that is where the wsm likes to sit. Cookmit until it probes like butter in the thickest part of the flat and rest it. The thing I am not sure of is wrapping or injecting. I don't think I want to because I don't like doing eiter on butts. Plus for a first cook, seems like keep it simple stupid might be the best choice. Am I missing anything?