The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Q-talk (http://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   WSM first brisket on it (http://www.bbq-brethren.com/forum/showthread.php?t=165862)

Danfoxbbq70 07-14-2013 08:30 AM

WSM first brisket on it
 
Hey everybody. Well I love my WSM and did some ribs and they came out great, so I thought I would try some brisket. I got an untrimmed 12 pound, but it did not fit so I cut off 2 pounds. I went all out, did an overnight. Started at 9:45pm. Well, the WSM ran hot, approx. 280 and internal temp hit 192 at 5:30am. I wrapped it up and put it back on the grill, temp is now 231 in the grill. When do I pull it. At 5:30am I encountered a lot of resistance when I probed it. I have 15 people coming over tonite and it has to be great. I am doing ribs too as a backup. Suggestions welcomed. Thanks in advance.

BBQfirefighter148 07-14-2013 08:37 AM

i cook mine till probe tender around 195

Ron_L 07-14-2013 08:38 AM

Check for the probe to slide in easily in the thickest part of the flat.

BBQfirefighter148 07-14-2013 08:38 AM

need to wrap around 160 and bring it up to temp from there

Danfoxbbq70 07-14-2013 08:42 AM

What temp? I have heard 180 (but I'm past that) and 203. Thanks

Ron_L 07-14-2013 08:57 AM

Quote:

Originally Posted by Danfoxbbq70 (Post 2550798)
I wrapped it up and put it back on the grill

It sounds like to is already wrapped?

I don't wrap based on a specific temperature. I wrap when the bark is the color I want.

coastal 07-14-2013 09:16 AM

A 11 pound wouldnt fit? Do you have a 18 or 22

Danfoxbbq70 07-14-2013 09:24 AM

18.5. I pulled just now. Going to let it sit 30 minutes then see

Danfoxbbq70 07-14-2013 09:54 AM

It's done, super moist. How do I keep it moist till 5:00pm? Thst 7 hours.

J-Rod 07-14-2013 10:20 AM

11-5pm? Man that's a long time to hold beef, not sure if it can be done without drying out into leather. Others may have some advice, but I'd bet your best off chillin it in the fridge then slowly(gently) bring back to eating temp wrapped in an oven on low(maybe 200*?)heat.

Danfoxbbq70 07-15-2013 10:34 AM

The brisket came out perfectly I put it in a cooler wrapped in towels for seven hours and then I put it in the oven at 200 until the court temperature reached 160 and it was great. Bridge came out perfect the rub was a little spicy about it from Kroger shouldn't of done that always make your own rub.

J'ville Grill 07-15-2013 11:16 AM

Glad to hear it came out good. Next time don't cut it to make it fit, just tuck it in between the two handles on the top rack it'll fit.

Danfoxbbq70 07-15-2013 12:25 PM

Great suggestion thanks!!

Danfoxbbq70 07-15-2013 12:26 PM

How do you dispose of your grease I got an old box lined it with plastic poured all the old ash in there and then the grease on top luckily today was trash day so they took it

grantw 07-15-2013 12:51 PM

I trash it, my old granny used to cook with lard. Wasn't smoked lard though...


All times are GMT -5. The time now is 01:32 PM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.