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-   -   My first brisket on WSM (http://www.bbq-brethren.com/forum/showthread.php?t=174429)

utahusker 11-02-2013 08:39 AM

My first brisket on WSM
 
1 Attachment(s)
Started with a 13.5 lb pre trimmed , around 10 after.

Lit the chimney at 0545, then started trimming and let the cooker stabilize.

I started the cook around 0700.

Ron_L 11-02-2013 09:02 AM

Is it done yet?

:becky:

savageford 11-02-2013 09:03 AM

What app is that?

utahusker 11-02-2013 09:08 AM

Quote:

Originally Posted by savageford (Post 2678530)
What app is that?

It's a free app called "BBQ Remote" programmed for the CyberQ.

utahusker 11-02-2013 09:09 AM

Quote:

Originally Posted by Ron_L (Post 2678529)
Is it done yet?

:becky:

Yep, it's a little tough:becky:

utahusker 11-02-2013 09:11 AM

I forgot to take before pics, which is okay. It's hard to trim with 2 left hands full of thumbs.

sliding_billy 11-02-2013 04:30 PM

Quote:

Originally Posted by utahusker (Post 2678537)
Yep, it's a little tough:becky:

Hot and fast brisket steak. Yum! :twisted:

utahusker 11-02-2013 04:39 PM

Put it in paper at 1530.

http://farm3.staticflickr.com/2849/1...f95234fa_z.jpg

HeSmellsLikeSmoke 11-02-2013 05:05 PM

Are you cooking to a temp? Most good brisket cooks around here cook until it is probe tender in the thicket part of the flat no matter what the IT is.

utahusker 11-02-2013 05:17 PM

Quote:

Originally Posted by HeSmellsLikeSmoke (Post 2678921)
Are you cooking to a temp? Most good brisket cooks around here cook until it is probe tender in the thicket part of the flat no matter what the IT is.

No, I'm probing for tenderness. It's very tender in some spots, but gives a little resistance towards the bottom in others on the flat. I think its close, but not quite.

Any suggestions? In other words, does it look okay?

utahusker 11-02-2013 06:46 PM

It probed tender in the thick part of the flat, and it's in the cooler.
http://farm3.staticflickr.com/2811/1...93f44499_z.jpg

utahusker 11-02-2013 08:31 PM

pulled it out and sliced. It's pretty good for my first time, but the bottom of the thin part of the flat is a little tough, but not too bad. Most of it is very moist and tender.
http://farm6.staticflickr.com/5489/1...9ea78ff7_z.jpg

http://farm8.staticflickr.com/7398/1...797e48c0_z.jpg

utahusker 11-02-2013 08:33 PM

Burnt ends sauced and back in the cooker.

http://farm4.staticflickr.com/3826/1...4c15ef92_z.jpg

http://farm6.staticflickr.com/5543/1...0a5df5ee_z.jpg

Ron_L 11-02-2013 09:06 PM

Looks good!

chicagokp 11-02-2013 09:12 PM

Looks good!


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