First time brisket

[yakdung]

Great job!
:thumb:

 

[Enrico Brandizzi]

Great job!

 

[UFLawdog]

Go Gators!

 

[UFLawdog]

Looks great, mind sharing your technique?

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.