Brisket on the Workhorse Pits 1969

In this video, I’ll show you how I prepared and cooked a full brisket. Enjoy!
This were cooked on the Workhorse Pits 1969 smoker.
The brisket was a Black Angus Miguel Vergara from Spain
The rub : salt, pepper , Lawry's , garlic powder and onion powder.
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[@elsos8711]

Well you sure cooked up a great feast! I'm betting your friends are wondering when the next get together is. Looks fantastic and Im getting all hungry, and inspired to do a brisket on my '69... maybe next weekend. Thank you for putting in the time and effort to video this! 👍

[@stonesbbq]

Thanks for your comments - appreciated ! I’m sure they are waiting for the next one . I thoroughly enjoy seeing everyone enjoy the food . I’ve just bought a couple more briskets for next time . If you do a brisket I’m sure you will enjoy it , the ‘69 cooks very , very well .

[@TheDisasterblaster]

I'm so close to pulling the trigger on the 1969. Nice brisket and good bark

[@billbryant1288]

I ordered a 1969 in January. Can't wait for it to be on my patio.

[@billbryant1288]

Did you order one? Prices have gone up, but they're still worth it. I have mine now, and it's a truly wonderful offset.

[@Two_Bit_Smoke]

New Sub here! Great video and that’s an awesome smoker! I think the 1969 is the best Workhorse Pits value compared to other smokers. Smoke on, brother!

[@stonesbbq]

Thank you so much 🙏.

[@ryanhowell4492]

Cool Video

[@stonesbbq]

Thank you . Much appreciated

[@chuckdaman1509]

Try doing it without a slather. Add the pepper first and then salt, and whatever other seasoning you want to use. Your bark may be coming off because it didn't set properly before wrapping. Alternatively you could just foil boat it and get a good bark that way. Personally I would get a little more aggressive with the trim too, particularly in shaping the flat. Just some ideas that work for me.

[@stonesbbq]

Thank you for taking the time to comment . I am trying different ways of seasoning and cooking methods and the foil boat is next on my list ! I have a couple more briskets in the freezer to try . Still on a big learning curve but loving every minute of it .