High Desert Brisket

Here are some shots of a 10 1/2 pound brisket that I smoked recently on the WSM. It was slathered with mustard and a generous application of my home brew dry rub. The brisket was put on the smoker about 11:30 pm with charcoal, lump and some white oak wine barrel chunks for the smoke.

Slathered Brisket

This is another shot of the same brisket at 7 am the next morning. It’s cooked to an internal of 152 degrees so it’s not ready to spray and foil just yet. There’s a fresh fatty beside it and a yard bird on the bottom rack.

Smoked Brisket

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