I trimmed the brisket up and seasoned it with salt, pepper and garlic earlier this morning.
I’m a real hack when it comes to trimming briskets. The fat that can go from incredibly thick to paper thin on a dime got me this time and last time in a couple of places but this is only my second brisket and I’m far from expert at preparing and cooking these.
Similarly, moving it from the fitting board to the smoker disturbed the rub a lot more than I would have liked. I’m thinking of laying the cooking grate from the WSM on the cutting board next time and doing the seasoning on that so there’s no need to shift it to the grate and it can be carried out and dropped right on the WSM.
I got the WSM warming up with Royal Oak lump charcoal while the last of the trimming and the seasoning was taking place. I had to squish the brisket slightly to fit the ends inside the smoker and get the lid on. Now I don’t feel bad at all about getting the 22.5 inch WSM! I can’t imagine how I would’ve gotten it into an 18 inch one. Anyways, it went in at 8:30 AM with some cherry wood. My driveway is starting to smell sweet and smoky. I’m going to head back inside and go back to bed for a bit.
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