British BBQ Society Forums

Hi All,

A quick post to say hi and what a great forum you have here

I have recently purchased a WSM 47 and have my first small piece of brisket on beast at the moment, nice 3.5lb bit with a decent piece of point (got lucky)

Rubbed, 230ish until it stalled at 150 then wrapped (about 3.5 hours in).

Now waiting for the temp to climb - I guess pull at 200 or so?

JT

Hi JT and welcome, how did the brisket fare?

Was a bit on the dry side but edible.

I think I left it too long before wrapping and didn't add in any stock when wrapping.

Ho hum - it's edible and tastes great, all part of the learning experience.

JT