smokingkettle
Full Fledged Farker
- Joined
- Aug 26, 2015
- Location
- Austin, TX
Howdy.
This is my first thread.
I'm a newb to smoking. I really just got into it at the start of the summer and bought an 18.5 WSM. I've spent the better part of the summer perfecting spare ribs, pork butts and swineapple (looked too awesome to resist trying and it turned out great twice). Now that I feel like I'm getting great results, I'm ready to move onto something more challenging.
So Costco had an angus prime 10lb packer brisket for $32 today. I couldn't resist (the marbling brought a tear to my eye). I have it in the fridge right now. I know. I know. I read the forums here after I bought it and everyone is saying "Don't start with an expensive cut." Oh well. I started with prime. No regrets. I'm not scared after reading these forums and it's not the end of the world if it doesn't turn out perfect (which is probable). But for right at $3 per pound on a prime packer cut, I don't look at it as that risky. Besides, if I succeed, I end up with a damn fine dinner.
Here's my plan:
I'm going to get up around 4AM and get the fire going (three chunks of hickory and one chunk of mesquite). While that's happening I'm going to prepare my brisket (light trimming, 1:1 salt/pepper rub) and throw it on the top grate. Then I'm going to set the temperature ranges on my Maverick and pass out for a couple hours. It will beep annoyingly loud and wake me up if I go past or below my range. I'm shooting for a median temperature of 250 (Let me know if you think I should change that).
Then I'm going to do the Franklin method where I look for it to be mahogany after a spray from the bottle. If it is, I'm going to wrap it in parchment paper (I don't have butcher paper). Your thoughts on that are appreciated. Then I will let it go until it's jiggly. Yes, I will resist the urge to pull it early. My target is to have it ready in the middle of the afternoon. I can toss it in a cooler and wrap it in blankets to keep it at the right resting temperature until it is time to serve. My guests are also fine eating as late as 6PM, so I don't think I will have any issues with what time it finishes.
Being new, I'm not going to take it personally if anyone finds a flaw with my method. Your critiques are welcome, as I can assure you that you are better at smoking brisket than I am.
I am just curious about why I should roll without water in the water pan. I get the fact that it burns a little hotter, but is the lack of moisture going to be a problem or does the brisket have enough to where this isn't going to be an issue? If 250 is a good temperature, I can maintain that with water no problem. Anyway, clarification on the water pan questions is appreciated.
I'm really excited about this forum. I have been lurking and have already learned a ton thanks to the contributions of the great members of this forum. I appreciate it.
This is my first thread.
I'm a newb to smoking. I really just got into it at the start of the summer and bought an 18.5 WSM. I've spent the better part of the summer perfecting spare ribs, pork butts and swineapple (looked too awesome to resist trying and it turned out great twice). Now that I feel like I'm getting great results, I'm ready to move onto something more challenging.
So Costco had an angus prime 10lb packer brisket for $32 today. I couldn't resist (the marbling brought a tear to my eye). I have it in the fridge right now. I know. I know. I read the forums here after I bought it and everyone is saying "Don't start with an expensive cut." Oh well. I started with prime. No regrets. I'm not scared after reading these forums and it's not the end of the world if it doesn't turn out perfect (which is probable). But for right at $3 per pound on a prime packer cut, I don't look at it as that risky. Besides, if I succeed, I end up with a damn fine dinner.
Here's my plan:
I'm going to get up around 4AM and get the fire going (three chunks of hickory and one chunk of mesquite). While that's happening I'm going to prepare my brisket (light trimming, 1:1 salt/pepper rub) and throw it on the top grate. Then I'm going to set the temperature ranges on my Maverick and pass out for a couple hours. It will beep annoyingly loud and wake me up if I go past or below my range. I'm shooting for a median temperature of 250 (Let me know if you think I should change that).
Then I'm going to do the Franklin method where I look for it to be mahogany after a spray from the bottle. If it is, I'm going to wrap it in parchment paper (I don't have butcher paper). Your thoughts on that are appreciated. Then I will let it go until it's jiggly. Yes, I will resist the urge to pull it early. My target is to have it ready in the middle of the afternoon. I can toss it in a cooler and wrap it in blankets to keep it at the right resting temperature until it is time to serve. My guests are also fine eating as late as 6PM, so I don't think I will have any issues with what time it finishes.
Being new, I'm not going to take it personally if anyone finds a flaw with my method. Your critiques are welcome, as I can assure you that you are better at smoking brisket than I am.
I am just curious about why I should roll without water in the water pan. I get the fact that it burns a little hotter, but is the lack of moisture going to be a problem or does the brisket have enough to where this isn't going to be an issue? If 250 is a good temperature, I can maintain that with water no problem. Anyway, clarification on the water pan questions is appreciated.
I'm really excited about this forum. I have been lurking and have already learned a ton thanks to the contributions of the great members of this forum. I appreciate it.