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highball 09-13-2011 12:36 PM

My first Brisket on the WSM
6 Attachment(s)
This morning I picked up a 16 pound Brisket for $2.27 a pound at a local cash and carry store.
I mixed some Plum wood from a tree I have with the Kingsford briquets.
Now I just have to wait :thumb:

gtr 09-13-2011 12:40 PM


Hope it goes well - good luck!

Fatback Joe 09-13-2011 12:42 PM

Looks like a tight fit. Did you just kind of tuck it in there or trim it up a little more?

Tango Joe 09-13-2011 12:43 PM

Looks like an awesome start!

scp 09-13-2011 12:49 PM

That's a fine lookin piece of meat...ok I'll say it before someone else does...that's what she said.

Keep us posted..would love to hear any tips you may have afterwards..I have not done a brisky yet.

Mister Bob 09-13-2011 12:51 PM

Great start, that's one big briskie! Can't wait to see the results.

highball 09-13-2011 12:54 PM


Originally Posted by Fatback Joe (Post 1786727)
Looks like a tight fit. Did you just kind of tuck it in there or trim it up a little more?

I was gonna trim it, but I just tucked it in a little to get the lid on

Jaskew82 09-13-2011 02:04 PM

That is why I got the 22.5". I wanted my briskies and ribs to lay flat without issue.

Great looking brisket - can't wait to see the finished images.

HeSmellsLikeSmoke 09-13-2011 03:39 PM

Ohhh, this looks very promising:thumb:

highball 09-13-2011 07:00 PM

2 Attachment(s)
Here is the meat 6 hours in, I am really liking the WSM

El Ropo 09-13-2011 07:40 PM

Looks great, but after 6 hours, I'd think the bark would be a little more set. Might want to check those cooking temps, seems low to me.

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