The fun never stops
Posted: 20 Apr 2014, 20:09
Pork shoulder last Thursday, 3Kg Chuck steak on Friday, Lamb shoulder and chicken today and just put the 4KG (after trimming) brisket on the WSM for tomorrow (with a chicken and a couple of sets of ribs to follow in the morning);
Trimmed and rubbed;
On the grill;
This morning as I wrap it;
Admittedly hard to tell from the pic but the brisket was a couple of inches thick and ended up pretty moist.
Trimmed and rubbed;
On the grill;
This morning as I wrap it;
Admittedly hard to tell from the pic but the brisket was a couple of inches thick and ended up pretty moist.
