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Old 03-27-2010, 09:22 AM   #1
High Q
is one Smokin' Farker
Join Date: 12-29-09
Location: Houston, Texas
Default High Heat Brisket Flat & Boston Butt on my WSM

I picked up a 7# trimmed flat at HEB on my way home last night along with a 8.6# Boston Butt. I lightly dusted the Brisket with TexasBBQRub before I went to bed and put it in the fridge. This morning I got up and gave the brisket a good rub of TexasBBQRub Brisket Blend. I slathered some mustard on the butt and coated it with Brisket Blend too. I filled the charcoal ring on the WSM with B&B oak lump and lit a full chimney to get the show started.

The brisket (it's a little more trimmed than I think optimal it but very flexible, like I have any idea what I'm talking about):

Light Dusting of Rub:

Fired up the WSM (a couple of hickory chunks and some apple chips around the perimeter):

I started the WSM with the vents wide open and put the meat on with the grill cold. The butt is in a pan on the top rack. The brisket is on the second rack. No water in the pan, just foil. The smoker came up to temp pretty quickly.

A quick summary of the early temperatures:

Lid Gauge/2nd Rack of WSM/Brisket Internal
0745: assembled smoker
0800: 275/205/65
0810: 340/275/91
0840: 305/282/141
0900: 305/297/156

I plan on foiling when the brisket hits 170ish and letting it go until probe tender. I will finish it out of the foil for 30m to try and firm up the exterior. I'm going to do the same when the butt hit 190-200. I'll let them rest this afternoon and slice them later. I'm cooking them for the freezer so we can make some quick dinners for the kids and ourselved during the week.

I'll follow up with some more photos as this progresses.
"Houston is a wretched little town composed of about twenty shops, and a hundred huts, dispersed here and there, among trunks of felled trees. It is infested with methodists and ants." -Emmanuel Domenech, Catholic Missionary, 1848
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