yakdung
is Blowin Smoke!
- Joined
- Apr 12, 2010
- Location
- Houston...
Great job!
:thumb:
:thumb:
First time brisket
- Thread starter UFLawdog
- Start date
Enrico Brandizzi
Babbling Farker
- Joined
- Dec 16, 2013
- Location
- Rome, Italy
Great job!
Flattered you'd ask. I decided to take a simple route after reading what everyone here (and on some lesser forums/blogs wrote about).
I have a 22.5" WSM. I ran it with a full water pan.
I used a basic rub - something I got out of a Weber grill book, nothing too fancy. Rubbed the 5# flat the night before,, wrapped it and let it sit in the fridge overnight.
I used the fuse method (in hindsight I wish I did the Soo Donut to keep the heat up a bit) with 4 tennis ball chunks of pecan wood. The WSM stayed between 225 and 250 - I did have to put in more coal - that's why I wished I used the donut.
Brisket went in at 7:25, fat cap up. I probed it and the cooker and just let it go. At 3:15, brisket was at 181 degrees. I hit 165 at 1:00 and then stalled (and thanks to this forum I didn't panic). Because I had dinner guests coming at 5:30, I foiled it at 3:15 and pulled it at 4:15 with a temperature of 193 (I wanted to get to 201 but felt the hour of rest was more important). I put the foul wrapped brisket in a towel lined color for an hour.
I sliced it at 5:30 and you see the results. Everyone loved it.
I did not flip the brisket.
That's it.
