1st Timer / Brisket on WSM
- Thread starter smokingkettle
- Start date
Bludawg
somebody shut me the fark up.
:twitch:TMI
I AM a chef instructor at a high risk comprehensive high school. You sir are not far off there:shock:
smokingkettle
Full Fledged Farker
I was bored and had My laptop around. Just opened Excel and took notes of what was happening every half hour. Just hit copy and paste for the most part. I can go back and look at what I can do differently next time.
smokingkettle
Full Fledged Farker
Thanks
lankster35
Take a breath!
as I thought. You went almost 2 total hours longer than me at about the same temp and then help in the cooler longer. Mine clearly could have gone longer. next time.
I know time is not how to tell it is done so no need to comment but it is one point to compare as we had the same size brisket and cooked at the same temp. I pulled too soon.
I know time is not how to tell it is done so no need to comment but it is one point to compare as we had the same size brisket and cooked at the same temp. I pulled too soon.
jemezspring
is one Smokin' Farker
Looks great to me. The only changes I would make as said above would be to up the pepper ratio. I like 4-5 parts coarse black pepper to 1 part kosher salt. It may sound like a lot of pepper but the spiciness of the pepper cooks off and leaves a nice crust. I would also up the temp to 300 but just for time sake. You're off to a great start in your brisket making future. Don't make too many drastic changes in your technique so that you know what works and what does not. $3/lb aint bad at all. Down your way you might be able to find it even cheaper if you keep your eyes open in the sales papers. Not prime but still good practice.
smokingkettle
Full Fledged Farker
I agree. I really liked the pepper. I wouldn't complain if I had to put more on there. I do think that the higher temperature would have made a positive difference. Thanks for the advice.
smokingkettle
Full Fledged Farker
I just checked out your brisket in your thread. Doesn't look bad at all. Great smoke ring. I'd eat it. My biggest takeaway from my cook is that I am walking away with a better feel of what I need to do next time.
pjtexas1
somebody shut me the fark up.
nicely done! i would call that a win.
smokingkettle
Full Fledged Farker
Thanks. I had leftovers for lunch today. Still good.
landarc
somebody shut me the fark up.
I'll just note, a lot of the pepper/salt ratio variables you read about could come down to how you measure. A 4:1 ratio of kosher salt to medium grind black pepper by volume is the same as a 1:1 ratio of kosher salt to medium grind black pepper by weight.
smokingkettle
Full Fledged Farker
That's good to know. Thanks
