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-   -   Prepping my first brisket - Pr0n to come! (http://www.bbq-brethren.com/forum/showthread.php?t=150540)

Smoking Westy 12-31-2012 10:41 AM

Prepping my first brisket - Pr0n to come!
 
Prepping for my first brisket cook. I picked up an 8 pound packer from the locker back home when I was down for Christmas. I'm going to cook it tomorrow for supper, shooting for roughly a 6 PM eating time. I'm planning on running the WSM at 250-275. What can I expect for an average cook time per pound? I've dug up some old threads and see a range from an hour to an hour and 1/2 per pound.

I know it'll be done when its done and probes like butter but just trying to figure out when to fire the pit. I'd like a couple hour rest time and haven't decided if I should foil, wrap in butchers paper or just run naked the whole time. I never wrap my butts so I'm tempted to try the naked route.

My initial thoughts are to fire the pit at 5:15AM, it'll be ready for the meat to go on by 6AM, 10 hours of cook time would leave me 2 hours to rest before slicing at 6PM.

Thoughts?

Ron_L 12-31-2012 10:53 AM

It those temps it will be closer to an hour per pound, but plan extra time just in case. You can hold it in a cooler for hours if needed.

Smoking Westy 12-31-2012 09:24 PM

Thanks Ron. I'll plan on having it on at 7 and go from there. Pictures to come starting in the morning.

cowgirl 12-31-2012 09:38 PM

I'm looking forward to your pictures!! Good luck and Happy New Year!:-D

Smoking Westy 01-01-2013 09:56 AM

Here are a few shots of the progress so far...

Seasoned up and ready for the pit

http://i155.photobucket.com/albums/s...g/DSC_0380.jpg


Kosher salt, fresh cracked pepper and some granulated garlic

http://i155.photobucket.com/albums/s...g/DSC_0383.jpg

2 hour mark - it's a bit chilly out this morning :thumb:

http://i155.photobucket.com/albums/s...g/DSC_0386.jpg

It was 14 degrees this morning when I fired the WSM up, she has been puring along at 260-270 for the last 2 1/2 hours.

I have decided to run this one naked all the way through, no foil or butchers paper as I had initially thought I might do.

Well it's time to go fry up some homemade bacon and eggs, more pr0n to come!

Bludawg 01-01-2013 11:00 AM

:thumb:Looking good I agree with you K.I.S.S. decision for the first time when it probes tender like soft butter it's done.

LMAJ 01-01-2013 11:01 AM

Looks like a good start!

Militant83 01-01-2013 11:07 AM

looking good...good luck with the cook

cashew 01-01-2013 11:50 AM

I am considering trying my first brisket too. Let us know how this turns out please.

MountainCityOutlaw 01-01-2013 11:55 AM

Your off to a great start!!! Keep'em coming!!

speedrcer1 01-01-2013 12:18 PM

Looking good.
Don't forget the stall. It'll sit at 160-170 for a while.
We look forward to the finale!
:thumb:

Smoking Westy 01-01-2013 04:16 PM

One more update...


Homemade bacon from this morning


http://i155.photobucket.com/albums/s...g/DSC_0389.jpg


Fixings for beans (that's a bit of Roxy's BBQ sauce in the mason jar that I made up last night)


http://i155.photobucket.com/albums/s...g/DSC_0390.jpg



http://i155.photobucket.com/albums/s...g/DSC_0392.jpg



And since I had the pit open to add the beans I took another shot of the brisket



http://i155.photobucket.com/albums/s...g/DSC_0393.jpg



http://i155.photobucket.com/albums/s...g/DSC_0394.jpg

It's sitting at 180 right now so we are closing in on the finish line.

Bludawg 01-01-2013 04:29 PM

The bacon shot made me droll on my self:oops: those beans look mmmmmmmmMM Guod!

chicagokp 01-01-2013 04:33 PM

Looking good!

Smoking Westy 01-01-2013 05:58 PM

And she is done...pulled at 196, probe slide in easy in a number of spots. It's resting now, I'll post the results after we get done eating.


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