Two Briskets on the Two-Ton WSM
Click on image for full size picture.
Ducks, or in this case Briskets, in a row.
Rubbed down with yellow mustard.
Liberal coating of rub
About 5-hours into the cook time to flip
Done to CRUSTY perfection at about 9 hours or slightly less
Time to pick off a bit of the spicy crust for quality control.
Very photogenic, for briskets, that is. <Smile>
Did someone nab a bit of top crust?
Juicy, spicy, crusty perfection, if I do say so myself.
This is starting to make me hungry
That's all the pictures of my crusty brisket cooking on my Two-Ton WSM this July.
Questions or comments please email Gary