Finally...Thanks Uncle Sam!
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02-19-2013, 02:40 PM
Mexi "Q" Tioner
Full Fledged Farker
Join Date: 07-19-12
Location: San Jose, CA
Ok so finally fired her up and did a 6lb brisket. It was my 1st attempt at a brisket ever so I was a lil nervous but you gotta try it sooner or later. The night before I did the brisket I decided to season my WSM by cooking some bacon and greasing the insides.
Ran it as hot as I could and let it sit all night. When I woke up in the am, I still had some charcoal lit.
Now on to the brisket...
Picked up a 12lb but cut it in half and just smoked a 6lb for the family
Injected with apple juice & root beer
Rubbed down with some SM Cherry, overnight in the fridge.
Brought the meat out to come up to room temp and added a lil more rub to it
Put on noon and smoked for 4 hrs using hickory & applewood
After 4 hrs and ready to hit the foil for another 2hrs
Foiled up with some apple juice and dos equis amber
Back on the smoker
After the foil and back on smoker for 30 min, hitting it with some more smoke
Taken out and ready for slicing after 7hrs of cook time
So after my 1st attemp at brisket, I was very happy with the results as was the family. It was moist, tender and fell apart. Some of the fat on top was just like jelly. I think next time I will cut back on the rub because it was a lil too salty for my liking. All in all, there is a learning curve when it comes to maintaining temps and it will be awhile before I get that down but I love my new WSM 22.5 and cant wait to smoke some more. Thanks for looking!
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