WSM - My First Wubba Wubba Brisket

[HeSmellsLikeSmoke]

Did is say I LOVE the WSM? :mrgreen:

Here is my first brisket attempt on it. I prepped it Old Texas Style -- only salt and pepper for the rub and no mopping.

I cut off the fat and sliced it up like thick bacon to put over the thin end.
http://i175.photobucket.com/albums/w147/HeSmellsLikeSmoke/Prepped.jpg

Here it is ready to foil.
http://i175.photobucket.com/albums/w147/HeSmellsLikeSmoke/FoilReady.jpg

This is me getting it into the foil.
http://i175.photobucket.com/albums/w147/HeSmellsLikeSmoke/Me.jpg

Wubba Wubba Stage :mrgreen:
http://i175.photobucket.com/albums/w147/HeSmellsLikeSmoke/WubbaWubba.jpg

Pulled End reserved for Hog-Apple Beans
http://i175.photobucket.com/albums/w147/HeSmellsLikeSmoke/Hog-Apple.jpg

It is wrapped and holding in the microwave. I need a bigger cooler.

[Bentley]

That is some good looking brisket! Could have used it at Boulder City this weekend! :wink:

[Scrooge Fan]

That looks great. Sometimes simple is better. I have never pulled brisket-usually slice. Looks like pork. I'll have to try that next time.

[tonto1117]

Looks fantastic, let us know what you think after you slice it up and eat it.!!!!

[vr6Cop]

That looks really good.

[Ron_L]

Good lookin' Brisket! thanks for the pics!

[HeSmellsLikeSmoke]

That looks great. Sometimes simple is better. I have never pulled brisket-usually slice. Looks like pork. I'll have to try that next time.

I only pulled the meat for the Hog-Apple beans. It was the thin end and seemed to more done than the rest of the brisket.

The brisket will be sliced when the time comes.

[trp1fox]

Brisket looks fantastic, makes me wish I was doing that instead of chicken today. Great job!

So are you smoking in your front yard? If I did that the neighbors would be all over my yard. The fence keeps them away, unless I'm letting them in.

I live next door to a big city park and it's great to watch people grilling hot dogs (not that there is anything wrong with hot dogs) and looking around trying to figure out where the sweet smelling smoke is coming from.

[outside ed]

It,s looking awfully good. Ed. :-D :-D :-D

[HeSmellsLikeSmoke]

Brisket looks fantastic, makes me wish I was doing that instead of chicken today. Great job!

So are you smoking in your front yard? If I did that the neighbors would be all over my yard. The fence keeps them away, unless I'm letting them in.

I live next door to a big city park and it's great to watch people grilling hot dogs (not that there is anything wrong with hot dogs) and looking around trying to figure out where the sweet smelling smoke is coming from.

Yep, that is the front yard right on the street. The back yard is a river. LOL
The Vermonters around here have gotten used to a crazy transplanted Texan out there smoking meat in the middle of the night, a snowstorm, or a Nor' Easter. :mrgreen:

[keale]

Wow! I couldn't que this weekend, pulled out last weeks leftover pork butt, I hope it still tastes the same. Want to trade?

[HeSmellsLikeSmoke]

The finished product. Tender and juicy. Sliced very well too. Could use a little more smoke ring next time, but sure tasted good.

http://i175.photobucket.com/albums/w147/HeSmellsLikeSmoke/Sliced.jpg

The best yet. Not scared of brisket any more. :mrgreen:

[ipls3355]

That is some good lookin grub

(off topic)
I am a little disturbed by vr6Cop's avatar:shock: :-P 8-)

[The_Kapn]

The finished product. Tender and juicy. Sliced very well too. Could use a little more smoke ring next time, but sure tasted good.
The best yet. Not scared of brisket any more. :mrgreen:

That is some fine looking Grub!
There is nothing in this world wrong with that smoke ring.
Looks great!

TIM

[CarbonToe]

Don't forget to save some for the "Starving rain victims of the UK fund", just post to me and I'll ensure it gets handed out to those in need!!

[Bill The Grill Guy]

Dats one purty hunk of cow chest. Love the smoke ring.

[MoKanMeathead]

The finished product. Tender and juicy. Sliced very well too. Could use a little more smoke ring next time, but sure tasted good.
:

Just curious why you think you could use a little more smoke ring?

[Westexbbq]

Looks great all around, no shortcomings IMHO.
Nice job!
Keep up the good work.

[HeSmellsLikeSmoke]

Just curious why you think you could use a little more smoke ring?

The smoke ring is uneven -- notice that in the middle of the slices it is very shallow. I think it may be due to putting the strips of fat over that area which prevented the smoke ring from forming as well.

I am probably putting too fine a point on it but the beautiful turn in pics on here set a very high standard -- which is a good thing for us amateurs to strive for.

The taste, moistness and tenderness was the best I have encountered to date. But then, I haven't had the opportunity to try any actual championship brisket.

[Harbormaster]

The smoke ring is uneven -- notice that in the middle of the slices it is very shallow. I think it may be due to putting the strips of fat over that area which prevented the smoke ring from forming as well.
I think you diagnosed it quite well. If the smoke can't get to the meat, it won't make a smoke ring. I notice this whenever I do a full packer that the flat meat under the point won't get a ring either.

Other than that, a fine looking piece o' meat!

[SmokeWatcher]

Looks real tasty!

[willkat98]

Holy crap you're alot thinner than I imagined

[HeSmellsLikeSmoke]

Holy crap you're alot thinner than I imagined

LOL -- Cropped my fat ass out of the picture and covered my stomach with foil. :mrgreen:

[grillfella]

looks good How long was the process?

[Smokin Gator]

Great looking brisket... congrats on getting over the fear!!!

[HeSmellsLikeSmoke]

looks good How long was the process?

The brisket was 12 lbs untrimmed.

Total time on the WSM was 12 hours. I put it on at 10 PM, checked it once at 2:30 AM and it was still right on 260 degrees at the lid. Noticed that the water pan was nearly empty -- so I filled it.

Wrapped it at 165 degrees internal at 8:00 AM -- sucker was at 185 internal by 10 AM, much to my surprise. I had to end up holding it until 4:30 PM which turned out to be a little too long. It is much more tender served hotter the next day.

Upon reflection, I think my thermometer is not correct. Each thing I have cooked has taken much less time than it should. Gonna check that out and adjust accordingly. I haven't gotten my Maverick set up for the WSM yes, so will do that before the next cook.

Thanks everyone for the nice comments. Getting some positive reinforcement from you pros is great. I am totally stoked now.