Two Briskets on the Two-Ton WSM

July 02

Click on image for full size picture.

Getting Started

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