I had a 12# Choice packer to do for an Easter Family gathering. The start time was 1:30 PM. No way I could or would get up at 1:00 AM to start this rig because I had Easter morning obligations. Got on this site and asked advice (I'll try to link thread).
Brother landarc suggested Crash Cooling the brisket after smoking it Saturday. He suggested it wrapped tight and put in an ice bath for quick cooling after coming off smoker the night before and rapidly cool it down to 40*F. I did not have the option for an ice bath due to other cookin' going on so once it came off the smoker, I wrapped it in foil and put it in the fridge. We run our fridge at 38*F. Left it overnight.
Easter morning about 8:30 AM, I took the brisket out of the foil and put it on a cookie sheet. Boy was this rock of congealed grease ugly! Set the oven at 250*F, stuck it in and went about my business. Returned @ 11:30AM to find the brisket was up to 130*F. landarc had suggested 165*F. IT. Brisket was coming up to temp slow and steady. Grease and fat re-rendering. About 12:30 PM it was close. Pulled from oven and let it rest. Sliced it at 1 AM. Best one yet. Wish I had pic's of this. That brisket got slayed by men, women and children. A great success.
All I have pic's of are the Saturday prep on the WSM.
The Victim using celery salt (Thanks Q-Dat for the suggestion. It really improved the smoke rig due to the nitrates) and Oakridge BBQ Black Op's Brisket Rub.
Rubbed and ready:
Here's a good tip for getting a big chunk of meat on an 18.5 WSM. A SS bowl. I've done brisket packers as big as 16# with this method. Notice the use of the top rack handles to hold the beast in.
Wish I had more pic's of the end but Easter day left no time. If your ever in a tight for doing brisket, check out this method.
Thanks for lookin'. I love this site. :thumb:
On edit, here's the original thread:
http://www.bbq-brethren.com/forum/showthread.php?t=186637
Brother landarc suggested Crash Cooling the brisket after smoking it Saturday. He suggested it wrapped tight and put in an ice bath for quick cooling after coming off smoker the night before and rapidly cool it down to 40*F. I did not have the option for an ice bath due to other cookin' going on so once it came off the smoker, I wrapped it in foil and put it in the fridge. We run our fridge at 38*F. Left it overnight.
Easter morning about 8:30 AM, I took the brisket out of the foil and put it on a cookie sheet. Boy was this rock of congealed grease ugly! Set the oven at 250*F, stuck it in and went about my business. Returned @ 11:30AM to find the brisket was up to 130*F. landarc had suggested 165*F. IT. Brisket was coming up to temp slow and steady. Grease and fat re-rendering. About 12:30 PM it was close. Pulled from oven and let it rest. Sliced it at 1 AM. Best one yet. Wish I had pic's of this. That brisket got slayed by men, women and children. A great success.
All I have pic's of are the Saturday prep on the WSM.
The Victim using celery salt (Thanks Q-Dat for the suggestion. It really improved the smoke rig due to the nitrates) and Oakridge BBQ Black Op's Brisket Rub.
Rubbed and ready:
Here's a good tip for getting a big chunk of meat on an 18.5 WSM. A SS bowl. I've done brisket packers as big as 16# with this method. Notice the use of the top rack handles to hold the beast in.
Wish I had more pic's of the end but Easter day left no time. If your ever in a tight for doing brisket, check out this method.
Thanks for lookin'. I love this site. :thumb:
On edit, here's the original thread:
http://www.bbq-brethren.com/forum/showthread.php?t=186637
