I bought a small 3 pound CAB brisket (enough for me, my wife, and two daughters) after work on Friday. Salted it Friday afternoon and put it in the fridge. Got the WSM going around 6 this morning with hickory and mesquite. Rubbed some BBBR on it and put in the smoker at 225. Wrapped it with beef broth when it got to 165. I let the grille get up to 270. The brisket hit 203 around 1130 and I put it in a cooler for about an hour. I never used the broth from the crutch before and it was quite tasty.
Gas Grill: NXR Tabletop/Portable Propane Charcoal: Weber Performer Silver (i.e., 22.5")
Charcoal: Weber OTG 22.5" Kettle Accessories: Slow 'n Sear, Smokenator and Vortex and bound to be more on the way Smoker: GOSM Propane 38" 2-drawer
Pellet: CampChef/Browning Deluxe PGP24LTD Thermometer: 2 Mavericks, Red backlit Thermapen
Anova Wi-Fi Sous Vide
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