Low & Slow BBQ

hello gang:

decided too go for the brisket this weekend, got a full packer from the local butcher here in SC, bout 12.50lb a choice cut at 2.99 per pound. trimmed put on some mustard and rub fired up the WSM bout 7am using Garys method and used Royal oak, added some pecan and hickory. got up too temp real quick and put hunk of cow on ar 7:30, cooked fatside up till around 11:30, lid temp stayed around 250, and the grate temp was just a little more, turned and continued too smoke.. Royal lasted till bout 2pm and then had too add one chimney and continued too 3pm.. Brisket was done so i wrapped in foil and put in a cooler ans served with Garys sauce at 5pm, really good and everybody loved it, the cut was kinda fatty imo and i wish i had some Oak wood as it needed more smoke..i was suprised how quick it cooked compared too the last one i did, and will try and cook a little lower next time! all in all i had a great time and the Knob Creek helped the cause.. really happy with my experience

thanx glenn in SC

Glenn,

For a second brisket it sounds like you are doing very well, Knob Creek always helps.

Nice going,
Gary

thanx Gary