I'm a new member to the pitmaster club, but have been BBQing on my Webber kettle grill for several years. I've mostly done beef ribs and chicken, but I just did my first Brisket this past weekend, so here are some pictures from start to finish. I started at 4am and served at 6pm. I didn't wrap until it was time to stick in the cooler. Over all it was a lot of fun and it turned out well. I've got friends from both Austin, TX and Kansas City that agreed that it was good, so I figure that if it meets their standards then it's probably pretty decent. Sorry for the potato quality on picture 5, I was a bit drunk by that point.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Genesis E335 Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
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