Page 1 of 1


PostPosted: April 17th, 2016, 3:28 pm
by Paulthewall
We had a beautiful weekend in northern Ohio. Did a 6lb brisket flat on my loaded Wichita. No brine, no mop, no injection. Just a good rub. I wrapped after 5 hrs in foil and finished. Used hickory splits and lump. Like butter! Nothing like a stick burner!

Re: Brisket

PostPosted: April 18th, 2016, 9:05 am
by Yoder_Herb
Sounds very good. Thanks for sharing.

Re: Brisket

PostPosted: August 19th, 2016, 2:15 pm
by cjhardcore
Brisket is amazing. i tried my first one where i didn't split it, it turned out ok.